Sarrade vous propose son club gascon au magret séché
Foie gras terrine with pineapple, rum, Madagascan pepper and caramelised celeriac
Preparation
time 30 minutes min
time 30 minutes min
Cooking
time 1 heure h 30 minutes min
time 1 heure h 30 minutes min
Difficulty
level Difficulty: ++
level Difficulty: ++
Dish type Aperitif, Starter
Cuisine type Duck foie gras, French, Gastronomic
Ingredients
- 1 kg Sarrade deveined Foie Gras
- 30 g rum
- 4 g freshly ground Madagascan pepper
- ½ Victoria pineapple
- 14 g salt
- 1 celeriac
- 200 g honey
- 1 ml thickened veal stock
- 2 tsps. coarsely ground peppercorns
Instructions
- Season the Foie Gras with the salt, Madagascan pepper and rum, and leave to marinate for 12 hours.
- Prepare the pineapple, cut into 4 pieces lengthwise and remove the core. Dry out the pineapple in the oven for 15 minutes at 200°C, then set aside.
- Half-fill a terrine with the marinated Foie Gras, arrange the segments of dried pineapple, perfectly centred, and finish the terrine with the rest of the Foie Gras.
- Seal the terrine in a vacuum bag and cook in a steam oven for 1 hour 15 minutes at 74°C.
- Leave to rest for 48 hours.
- 2 hours before serving, peel and cut the celeriac into sticks the size of your little finger.
- Caramelise the honey in a frying pan and add the sticks, taking care to coat them well. Deglaze with the veal stock and then reduce to a syrupy consistency.
- Add the coarsely ground peppercorns and then set aside at room temperature.
- When ready to serve, place 1 slice (50 g) of Foie Gras in the centre of a plate. Arrange the sticks of caramelised celeriac in a lattice design.
- To decorate, place some dots of the remaining caramel.