Description
A luxurious foie gras mi-cuit recipe, perfect for special occasions. This delicacy is rich and smooth, ideal for spreading on toast or pairing with sweet accompaniments.
Ingredients
Scale
- 500g fresh duck foie gras
- 10g sea salt
- 2g freshly ground black pepper
- 50ml Sauternes wine (or other sweet white wine)
Instructions
- Clean the foie gras by removing veins and any imperfections.
- Season with salt and pepper.
- Place in a terrine mold and pour the Sauternes wine over it.
- Cook in a water bath at 90°C for 25 minutes.
- Cool and refrigerate for at least 24 hours before serving.
Notes
- Use the highest quality foie gras for best results.
- Serve with toasted brioche or fig jam.
- Store in the refrigerator for up to one week.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 220
- Sugar: 1g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg
Keywords: foie gras, luxury, holiday, French, appetizer