Foie Gras terrine with pear confit and cardamom
INGREDIENTS serves 8
500g Sarrade Deveined Foie Gras Escalope
2g freshly ground white pepper
2g freshly ground green cardamom
80g quartered semi-confit pears (from a delicatessen)
Mix the salt, pepper and cardamom together. Evenly season the foie gras with this mix.
Mold half into the base of a terrine dish and make a well in the center. Place the pear pieces in the center lengthways. Finish with the rest of the foie gras.
Cook in a bain marie in the oven at 120°C for 50 minutes.
After cooking, leave the terrine to cool until it is warm, place a weight on the terrine and place in the fridge.
Serve 2 days later.