🌟 Indulge in the elegance of this Foie Gras Terrine layered with caramelized apples and a hint of Calvados. Perfect for festive occasions, this decadent dish pairs beautifully with toasted country bread. 🦆🍏
📝 Ingredients:
Serves 10
- 🦆 Semi-cooked duck foie gras – 600g (1.3 lbs)
- 🍎 Apples (Reine des Reinettes or Clochard) – 8
- 🍯 Honey – 2 tablespoons
- 🧈 Butter – 40g (1.4 oz)
- 🥃 Calvados – 4 tablespoons
- 🍞 Country bread slices – 2
- 🌿 Fresh thyme – 1 sprig
- 🧂 Salt – To taste
- ⚫ Black pepper – To taste
📋 Directions:
- 🍎 Prepare the apples: Peel the apples, core them, and cut each quarter into two pieces.
- 🔥 Caramelize the apples: In a skillet, melt the butter over low heat. Add the apple pieces and honey, and cook gently for about 10 minutes, stirring occasionally.
- 🥃 Flambé the apples: Add the Calvados to the skillet and carefully flambé. Let the apples cool to room temperature.
- 🥄 Assemble the terrine: Line a terrine mold with plastic wrap. Slice the foie gras into thick, even pieces. Begin layering the terrine with a layer of apples, followed by foie gras slices, another layer of apples, and a final layer of foie gras. Lightly season each layer with salt and pepper.
- ❄️ Chill and set: Cover the terrine with plastic wrap, place a weight on top, and refrigerate for 24 hours to set.
- 🍞 Prepare the bread: Toast the country bread slices and cut them to fit the size of the terrine.
- 🍽️ Unmold and serve: Remove the top layer of plastic wrap, place the toasted bread slices on the terrine, and gently invert the mold to release the terrine using the plastic wrap for support. Decorate with fresh thyme sprigs and serve.
📊 Nutritional Information:
- ⏰ Prep Time: 20 minutes
- 🔥 Cooking Time: 10 minutes
- ⏳ Total Time: 24 hours 30 minutes (including chilling time)
- 🔥 Calories: 400 kcal per serving
- 🍽️ Servings: 10
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