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Whole duck foie gras terrine with sweet spices and madeleines with candied figs

Temps de
préparation 30 minutes
Temps de
cuisson 1 heure
Niveau de
difficulté Difficulty: ++
Dish type Aperitif, Main course, Starter, Trimmings
Cuisine type Bistro, Duck foie gras, French
Portions 14

Ingrédients

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
Imprimer la recette

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