Recette
Original recipe for the holidays.
1 Maison Lafitte 480 g deveined raw foie gras
5 g salt
5 g pepper (mixture of 5 berries)
5 g 4-spice mix
3 g sugar
100 ml Muscat
40 g pistachios
40 g blanched hazelnuts
10 dates
The day before, cut the foie gras into 4. Salt, pepper and sugar the pieces then add a pinch of the 4-spice mixture. Place the pieces in a dish and sprinkle with Muscat. Cover with cling film and leave to marinate overnight in the fridge.
The next day, preheat the oven to 150°C. Crush 30 g of pistachios and 30 g of hazelnuts then roast them for a few seconds with the rest of the 4-spice mixture. Let cool.
Pit the dates then cut them in half lengthwise.
Take the foie gras out of the fridge and line the bottom of a terrine with half of the drained pieces. Spread the roasted dried fruit over the entire surface and add the dates, flat. Then cover with the other pieces of foie gras.
Close the terrine then bake in a bain-marie in the oven at 150°C for 35 minutes. After cooking, take out of the oven and remove the lid. Cover the foie gras with baking paper and a board the size of the terrine. Put a weight on top to firmly pack the liver and let cool completely. Then close the terrine and place in the refrigerator for 48 hours.
Before tasting, remove the planchette and parchment paper.
Crush the remaining pistachios and hazelnuts and sprinkle over the foie gras.
Recipe made with deveined raw foie gras from Maison Lafitte.