Foies Gras du Périgord

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Half-cooked foie gras terrine by Ludovic Raymond

Half-cooked foie gras terrine by Ludovic Raymond

Ludovic Raymond, the young and talented cook from the Gabarre restaurant in Saint-Julien de Lampon (24), gives you his secrets to make an unmissable South-west festive meal: the half-cooked Périgord foie gras terrine.

Ingredients :

  • 2 raw Périgord foie gras
  • 15 g salt
  • 3 to 4 g of ground pepper
  • brown sugar
  • 6 to 8 cl of red Porto
  • 2 to 4 cl Cognac

 

Preparation :

  1. De-vein the big lobe: remove the two large veins and place in a dish
  2. De-vein the small lobe: remove the vein and place it in the dish
  3. Season the foie gras with salt, pepper and brown sugar
  4. Add the Port and Cognac
  5. Knead the foie gras lightly
  6. Put the foie gras in a terrine dish
  7. Preheat the oven to 125° C
  8. Cook the dish in a water bath for 30 minutes
  9. Let it stand for 15 to 20 minutes in the water bath
  10. With a piece of plastic covered with greaseproof paper, press the terrine to raise the fat on to the top
  11. Leave the bowl in the refrigerator between 2 and 15 days
  12. To release, run a knife on the edge of the bowl and heat the bottom of the bowl (turned) for a few minutes with a blowtorch or dip the terrine dish in a water bath
  13. To serve, cut a slice of terrine, add some caramelized honey, lamb's lettuce, apple sticks and crunchy radishes, fleur de sel and a twist of pepper on the foie gras
  14. Serve with country bread toasts

 

See the recipe's video :