COMBIONLINE - Terrine de foie gras
1. In a saucepan on high heat, bring the water and glucose to the boil and boil ...
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Cooking tools:
- Combi oven
- Saucepan
- Stove
- Oven
- Silicone sheet
- Parchment paper
- Terrine mould
- Vacuum sealer
- Cutting board
- Chef's knife
- Baking sheet
- Measuring spoon
- Kitchen scale
- Slotted spoon
- Tongs
- Colander
- Plate
- Serving platter
- Cooling rack
- Mixing bowl
- Paper towel
- Gn container
- Spoon
- Toaster
Ingredients
- 500 g fattened goose liver, deveined
- 10 ml port wine
- 7 ml cognac
- 3 g sugar
- 5 g salt
- 40 g hazelnuts, roasted crushed
- 20 ml hazelnut oil
- 24 tPcs beet leaves
- 1 l water
- 10 g salt
- 250 ml glucose
- 8 tPcs brioche buns
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