Goose Liver Terrine

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Goose Liver Terrine
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Health Score:
4,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h.
Ready in

Ingredients

for
1
For preparing
lamb's lettuce (for garnish)
4 tablespoons balsamic vinegar
4 tablespoons Berry chutney (prepared)
freshly ground peppers
Walnut
For the terrine
1200 grams Foie gras
1 teaspoon Sea salt (finely crushed)
peppers (white)
1 pinch Nutmeg (freshly grated)
1 teaspoon sugar
2 tablespoons Port wine (white)
How healthy are the main ingredients?
sugarWalnutNutmeg

Preparation steps

1.

For the terrine: Soak foie gras in lukewarm water for about 1 hour. Rinse foie gras and season with salt and pepper, nutmeg and sugar. Soak in port wine and marinate in the refrigerator for 12 hours.

Place foie gras in a loaf pan and place the loaf pan in a roasting dish. Fill the dish about 2 cm (approximately 3/4 inch) high with warm water. Place in an oven preheated to 70°C (approximately 150°F) for 40 minutes. Then remove and let cool.

2.

Slice terrine into 1 cm (approximately 1/3 inch) thick slices. Plate with lettuce and serve garnished with walnuts, vinegar and 1 tablespoon chutney.