Logo Maitre Prunille
Return to recipes

Foie gras, apple, and soft fig terrine

Refrigerate for 10 hours before serving.

Photo de la recette Foie gras, apple, and soft fig terrine
4 pers.
30 min.
20 min.


  • 1 cooked foie gras
  • 250 g of Maître Prunille soft dried figs
  • 3 golden apples
  • 1 cuillère(s) à soupe of olive oil


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.