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Foie gras terrine with truffle jus

Perfect mi-cuit preparation of duck foie gras with a layer of truffle jus gel in between. Serve as a special amuse-bouche for instance.

Makes 850g.

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Allergens and dietary requirements

  • Celery
  • Cow's milk
  • Sulphite
  • Lactose

Ingredients

650
g
foie gras
5
g
salt
5
g
curing salt
30
ml
sweet muscat wine
30
ml
cognac
1
shallot, finely cut
1
clove
garlic, finely chopped
10
peppercorns
30
g
butter
150
ml
cognac
600
ml
veal jus
as needed
truffle aroma
as needed
salt

Scale recipe

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