Sarrade vous propose son club gascon au magret séché
Whole duck foie gras terrine with sweet spices and madeleines with candied figs
Ingredients
Ingredients for a foie gras terrine
- 800 g extra-fresh foie gras
- 12 g fleur de sel (preferably from Guérande)
- 1 g ground cinnamon
- 1 g ground ginger powder
- 1 g ground Jamaican pepper
- 1 g ground Maniguette pepper
- 3 g sugar
Ingredients for the madeleines
- 200 g flour
- 5 g baking powder
- 3 eggs
- 50 g milk
- 100 g melted butter
- 100 g fromage frais
- 150 g candied figs, cut into cubes
- 1 dash of pepper
Instructions
Preparing a terrine of whole duck foie gras
- De-vein the foie gras and season with salt, pepper, sugar and spices. Leave to marinate for 12 hours in the fridge
- Mould in a terrine and bake in a bain-marie at 120°C for 45 minutes
- Keep in a cool place and enjoy from the 2nd day
- Variation: for a quicker preparation, you can use a terrine of Whole Duck Foie Gras with St Emilion and Sweet Spices 500g Sarrade
Preparing the madeleine
- Whisk together the flour and baking powder, then the eggs
- Add the milk and butter and, when smooth, mix thoroughly with the rest of the mixture
- Pipe into the appropriate moulds
- Preheat oven to 220°C
- Leave to rest for 30 minutes
- Cook for 6 minutes at this temperature
- Turn the oven down to 180° and cook for a further 6 minutes
- Remove the hot madeleines
- Leave to cool and serve with the slice of foie gras