HOME-PREPARED FOIE GRAS

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4 PERS.
30 MIN.
15 MIN.

HOME-PREPARED FOIE GRAS

The ingredients

  • One lobe of fresh foie gras
  • 7g sea salt
  • Pepper
  • A splash of Coteaux-du-Layon

The recipe

To de-vein the Foie Gras: separate the lobe into two pieces and remove the veins using a small knife. Locate and remove the main vein first; the others will follow more easily. Place the de-veined foie gras into a large bowl. 

Season with salt and pepper, add the wine and stir together.

Roll the foie gras into a sausage shape between 3 layers of cling film, or place in a silicon terrine mould. Cook in a bain-marie in the oven at 160 °C for around 20-30 minutes.

Leave the foie gras ‘sausage’ to rest for one hour. Refrigerate.
For best results, allow to mature for 5 days before serving. 

LES VINS A ACCORDER

Poster of the Bonnezeaux, a powerful and generous wine
Poster of the Coteaux de l'Aubance, a powerful and generous wine
Poster of Coteaux de Saumur, a soft and shiny sweet wine
Poster of the Coteaux du Layon, perfect harmony between a golden robe and a gourmet mouth
Poster of Coteaux de Layon Premier Cru Chaume, a sweet white wine

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