Foies Gras du Périgord

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Périgord foie gras terrine with chestnuts

Périgord foie gras terrine with chestnuts

You want to make an unusual foie gras terrine? Try the Périgord foie gras terrine with chestnuts.

Ingredients :

  • 1kg of Périgord foie gras de-veined (several lobes)
  • 100 g chestnuts (peeled)
  • Cacao
  • 15g salt
  • 2g pepper
  • Sugar
  • 1 knob of butter
  • Some chestnut wine

Preparation :

  1. Make a brunoise with previously peeled chestnuts
  2. Fry and roast the chestnut pieces with a knob of butter and a pinch of salt.
  3. Season the Périgord foie gras lobes outside followed by inside. Pour some chestnut wine inside then place the diced roasted chestnuts and close the foie gras lobes.
  4. Arrange the foie gras lobes in a bowl, cover with cling film and make holes in the film.
  5. Place the terrine in a water bath and put it in the oven at 100° C for 1 hour.

An additional tip: make an accompaniment of stewed sweet potato, mango, chestnuts and cardamom.