Mi-cuit whole duck foie fras and sweet spice terrine and candied fig madeleines

Recipe by Philippe GARRET, for Sarrade.
Difficulty :
Preparation :
20 minutes for the terrine + 10 minutes for the madeleines
Baking :
45 minutes for the terrine + 12 minutes for the madeleines
Type of recipe :
Starter

FOR THE TERRINE OF FOIE GRAS

INGREDIENTS (serves 14):

800 g extra fresh foie gras
12 g fleur de sel (ideally from Guérande)
1 g ground cinnamon
1 g ground ginger
1 g ground allspice
1 g ground melegueta pepper
3 gr de azúcar

PREPARATION:

Devein the foie gras and season with the salt, pepper, sugar and spices. Leave to marinate in the fridge for 12 hours.

Place in a terrine dish and cook in the oven for 120°C, in a bain marie, for 45 mins.

Store in the fridge for 2 days before serving.

OR use a 500 g Sarrade St Emilion and Sweet Spice Whole Duck Foie Gras terrine.

FOR THE MADELEINES:

INGREDIENTS (serves 14):

200 g flour
5 g baking powder
3 eggs
50 g milk
100 g melted butter
100 g fromage frais
150 g candied figs, diced
1 pinch of pepper

PREPARATION:

Whip together the flour and baking powder, then the eggs.

Add the milk and butter. Once the mixture is very smooth, add the other ingredients and mix together thoroughly.

Pipe into shell-shaped molds.

Preheat the oven to 220°C.

Leave to rest for 30 minutes.

Cook for 6 minutes at this temperature.

Lower the heat to 180° and cook for another 6 minutes.

Remove the madeleines from the molds whilst still hot.

Leave to cool and serve with a slice of foie gras.

Find all of our foie gras recipes

Enjoy your meal