- 4 person(s)
- 15 minutes
Terrine of goose foie gras with apples (GANSLEWER)
- 15 person(s)
- 40 minutes
- 1h
Our suggestion
Enjoy a Gewurztraminer Vendanges Tardives to accompany this essential dish of the holidays in Alsace.
Ingredients
- 2 lobes of goose foie gras of 600 g
- 20g of salt
- 2g pepper
- 2g nutmeg
- 2g sweet paprika
- 5 cl of Gewurztaminer
- 2 apples, goose fat
- Honey
Steps
- Take the foie gras out 1 hour before working it and separate the 2 lobes. Carefully drain the liver with a vegetable peeler and place it in a stainless steel container with a lid.
- Sprinkle with the spice mix and drizzle with the wine. Apply plastic wrap to the foie gras, press it to the bottom of the container, then close with the lid (the liver must be protected from light).
- Leave to cool for 12 hours.
- Wash and peel the apples. Cut them into quarters and fry in goose fat and honey. They should be almost cooked.
- Line the terrine with plastic wrap.
- Assemble the terrine by alternating a layer of marinated foie gras and a layer of apples.
- Finish with a layer of marinated foie gras. Press the terrine firmly and refrigerate for 1 hour.
- Then cook in a bain-marie in the oven at 75°C for cooking at heart for around 60 min.
- Wait 8 to 10 days to eat your terrine to have a soft foie gras.
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