- 1 cooked foie gras
- 250 g of Maître Prunille soft dried figs
- 3 golden apples
- 1 cuillère(s) à soupe of olive oil
Refrigerate for 10 hours before serving.
Cut the foie gras into 2cm-thick slices Fry for 1 minute on both sides. Remove from the heat.
Fry the finely chopped figs, stir, and set aside.
Cut the apples into thin slices and fry in oil.
Place the ingredients in an oven dish, alternating layers of foie gras, figs, apples, and finishing with a top layer of foie gras.
Apply pressure to the top of the dish using the back of a spoon or bottom of a glass and leave in the fridge for 10 hours.
Fois gras terrine is perfect on toast accompanied by baby spinach and a balsamic vinaigrette.