Foie Gras Terrine with Date Butter
Foie Gras Terrine with Date Butter
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ludolefebvre.com.
Ingredients
- 28 grams Fleur de Sel
- 3 grams Pink Salt (or any Kosher or Sea Salt)
- 4.8 grams White Pepper (ground)
- 2500 grams Foie Gras, deveined (Rouge)
- Curing Mix (above)
- 1 Lemon
- 2 tablespoons Cognac
- Cardboard (As needed)
- Aluminum foil or plastic wrap (As needed)
- 2 pounds Butter (sticks)
- Equal Parts (by weight)- Dates (peeled and seeded)/ Butter (whole and tempered)
- Fleur de Sel (as needed)
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