Foie Gras Tartines Recipes
FOIE GRAS TARTINES
Steps:
- Get a saute pan very hot. Fry the foie gras on both sides until golden, about 1 minute per side. Arrange half a slice of foie gras on each tartine and sprinkle with fleur de sel. Serve.
CLASSIC TERRINE OF FOIE GRAS
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight (see "special equipment," below), and the seasonings accordingly. If you don't have an oval terrine, you could use a ceramic soufflé dish or a glass loaf pan that's just large enough for the foie gras to fit in snugly. Note that a foie gras terrine is supposed to have a layer of fat-it may look a bit odd, but it's actually quite delicious.
Categories Duck Appetizer Bake Cognac/Armagnac Chill Gourmet Sugar Conscious Low Sugar Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 first-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie gras won't cook too quickly).
- Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper. Sprinkle one third of Sauternes in terrine and firmly press large lobe of foie gras, smooth side down, into bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.) Sprinkle with another third of Sauternes. Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining Sauternes. Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil.
- Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in middle of oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120°F, 1 to 1 1/2 hours, or 160°F (for USDA standards), about 3 1/2 hours.
- Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Put wrapped cardboard directly on surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows). Let stand at room temperature 20 minutes.
- Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine). Chill, covered, until solid, at least 1 day.
- Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.
More about "foie gras tartines recipes"
THIN FIG AND FOIE GRAS TARTS | RICARDO - RICARDO CUISINE
From ricardocuisine.com
- In a saucepan, soften the onions in the butter over low heat, without browning. Season with salt and pepper and cook until the onions are very soft, almost translucent. Purée in the blender with the broth until smooth. Adjust the seasoning. Set aside.
- Line a baking sheet with parchment paper. Roll out the puff pastry into a 51 x 13-cm (20 x 5-inch) rectangle. Cut the dough into 6 strips of 13 x 6-cm (5 x 2 ½-inch). Prick each piece with a fork and brush with the beaten egg.
RECIPES AND TIPS - THE FOIE GRAS
From thefoiegras.co.uk
FOIE GRAS TORCHON RECIPE - SERIOUS EATS
From seriouseats.com
TERRINE OF FOIE GRAS RECIPE - D'ARTAGNAN
From dartagnan.com
FOIE GRAS TERRINE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
AU PIED DE COCHON'S FOIE GRAS POUTINE RECIPE - TASTET
From tastet.ca
FOIE GRAS ON TOASTED BRIOCHE & ORANGE - GREAT BRITISH CHEFS
From greatbritishchefs.com
AUTUMN FRUIT TARTINES WITH PAN-FRIED AND READY-TO-EAT FOIE GRAS
From thefoiegras.co.uk
FOIE GRAS TARTINE WITH PINEAPPLE AND KAFFIR LIME CHUTNEY
From thefoiegras.co.uk
ERIK ANDERSON’S FOIE GRAS TART WITH RADISHES AND SALTED …
From four-magazine.com
FOIE GRAS AND CHEESE TARTLETS RECIPE | GOURMET FOOD …
From gourmetfoodworld.com
FOIE GRAS TARTINES : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
BEST FOIE GRAS POUTINE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
HOMEMADE FOIE GRAS TERRINE - YOUR GUARDIAN CHEF
From yourguardianchef.com
AUTUMN TARTINES WITH PAN-FRIED FOIE GRAS
From thefoiegras.co.uk
SEARED FOIE GRAS WITH FRESH BERRIES - FOOD NETWORK …
From foodnetwork.ca
FOIE GRAS TERRINE | RICARDO - RICARDO CUISINE
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
