Whole mi-cuit Duck Foie Gras terrine with sweet spices / smoked Magret and onion focaccia

Recipe by Philippe GARRET, for Sarrade
Difficulty :
Preparation :
30 min
Baking :
30 min
Type of recipe :
Starter

INGREDIENTS (serves 14)

1 Sarrade whole duck foie gras terrine with Grains of Paradise and sweet spices

500 g plain flour T65

100 g smoked magret chopped into lardons

30 cl warm water

2 red onions

2 tablespoons olive oil

1 packet of dehydrated baker's yeast

Herbes de Provence (thyme, oregano, basil and rosemary)

Olive oil

Salt, pepper

 

PREPARATION

 In a salad bowl, rehydrate the yeast in 3 tablespoons of warm water. Leave to act for 15 minutes at room temperature.

Add the rest of the warm water, flour and half a teaspoon of salt, and knead for 10 minutes until you have a smooth, even and supple dough.

Cover the salad bowl with a damp cloth and leave to rest in a warm place for 45 minutes.

Peel and finely chop the onion.

Roll the dough out into a rectangle, place on an oven tray lined with greaseproof paper.

Evenly sprinkle the dough with the magret lardons, onion strips and herbes de Provence.

Season with salt and pepper.

Cook the focaccia in an oven preheated to 180°C for roughly 30 minutes.

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

 

 

Enjoy your meal