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Executive Chef Pascal Bernou
France
Maison Rougié
Whole foie gras terrine, red fruits and brioche
Discover a refined experience with this whole foie gras terrine accompanied by fresh red fruits and golden brioche. An elegant recipe ideal for adding a gourmet and sophisticated touch to your starters. It's up to you to enhance this classic!
20 pers.
30 min
Ingredients
- Whole duck foie gras semi-cooked natural style
- Blueberries 200g
- Raspberries 200g
- Blackberries 200g
- Brioche 300g
- Cranberry juice 2dl
- Garnish herbs QS
- Peppercorns QS
20 pers.
30 min
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Preparation
1
Prepare the foie gras: Take the foie gras terrine out of the refrigerator 30 minutes before serving so it reaches room temperature.
2
Reduce the cranberry juice: Simmer the cranberry juice over low heat until it achieves a thicker consistency. Once reduced, chill it to allow it to set.
3
Prepare the fruits: Cut the red fruits in half for an elegant and flavorful presentation.
4
Slice the foie gras: Use a lyre or a hot-bladed knife to gently slice the foie gras into thin portions.
5
Toast the brioche: Brown the brioche cubes in a pan with a little butter until they are crispy.
6
Plate the dishes: Arrange the foie gras slices, red fruits, and brioche cubes harmoniously on each plate, then add a drizzle of reduced cranberry juice for the final touch.
Chef's Tip
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