Foie Gras terrine with pear confit and cardamom

Recipe created by Philippe Garret for Sarrade.
Difficulty :
Preparation :
15 min
Baking :
50 min
Type of recipe :
Starter

INGREDIENTS serves 8
500g Sarrade Deveined Foie Gras Escalope
6g salt
2g freshly ground white pepper
2g freshly ground green cardamom
80g quartered semi-confit pears (from a delicatessen)

PREPARATION

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.

Find all of our foie gras recipes

Enjoy your meal