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Foie gras terrine

11 September 2006

Ingredients

(serves 15)

3 pears, peeled
3 x 800g lobes of foie gras
30 green peppercorns

For the lemon water Juice and zest of 3 lemons
600ml water
150g sugar

For the marinade 100ml port; 100ml brandy
2tbs sugar
2tbs salt

To serve Madeira jelly (see note)
Toasted brioche

Method

Poach the pears in lemon water for about 20 minutes until soft. When cold, halve and remove the core.

Allow the foie gras to soften for 20 minutes at room temperature, then devein. Put in a bowl and pour on the marinade. Cover and leave in the fridge for three hours.

Line a terrine mould with clingfilm. Strain the foie gras, put half into the mould and sprinkle with half the green peppercorns. Add the poached pears then fill with the remaining foie gras and peppercorns. Cook in a bain-marie for 10 minutes then press overnight.

Serve the terrine with chopped Madeira jelly and toasted brioche.

Note: For the Madeira jelly, reduce by half 750ml Madeira, add 100ml veal jus and salt and sugar to taste. Set with gelatine, then chop.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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