- Leave the foie-gras in room temperature for a few hours until soft.
- Remove all the veins. Keep the lobes intact as much as possible.
- Season to taste and vacuum pack in a rounded shape.
- Set aside in the fridge until the fat hardens.
- Cook in a Bain Marie at 65 °C for a few minutes.
- The foie-gras is cooked when it begins to lose fat or liquid.
- After that, immerse it in cold water until it has consistency.
Nutritional information (1 portion)
Fiber 0.03 g
Saturates 9.77 g
Monounsaturated fatty acids 12.51 g
Polyunsaturated fatty acids 3.59 g
Cholesterol 255.0 mg
Calcium 23.68 mg
Iron 5.52 mg
Zinc 2.3 mg
Vitamin A 8300.0 ug
Vitamin C 0.0 g
Folic acid 19.0 ug
Salt (Sodium) 620.91 mg
Sugars 0.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Foie gras and apple savarin shape terrine, with caramel sauce
- Type of dish: Birds
- Temperature: Cold
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed