Ingredient
- 1 cooked foie gras
- 250 g of Maître Prunille soft dried figs
- 3 golden apples
- 1 cuillère(s) à soupe of olive oil
Foie gras, apple, and soft fig terrine
Refrigerate for 10 hours before serving.
4 pers.
30 min.
20 min.
Preparation
Step 1
Cut the foie gras into 2cm-thick slices Fry for 1 minute on both sides. Remove from the heat.
Step 2
Fry the finely chopped figs, stir, and set aside.
Step 3
Cut the apples into thin slices and fry in oil.
Step 4
Place the ingredients in an oven dish, alternating layers of foie gras, figs, apples, and finishing with a top layer of foie gras.
Step 5
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.
