À propos de la recette
A firm and very tasty foie gras terrine, very simple to make and for which you can also use ramekins or mini casseroles.
600g lobes of Foie gras, raw and very fresh
6 cl of red wine or sweet white wine
50g green pepper in brine
2 vanilla beans (Planifolia from Guadeloupe or Uganda, Pompona from Guyana, Fresh vanilla from Reunion)
1 pinch of sugar
1 pinch of paprika
1 pinch of salt
Before you start:
Take the foie gras lobes out one hour before the recipe so that they are at room temperature.
Open the vanilla pods lengthwise and scrape out the seeds with a spoon or a flat knife.
Dissolve the seeds of one bean in the white wine then preheat the oven to 170°.
Separate the large lobe from the small by removing the nerve. Cut the foie gras into net slices, place the blade of the knife in a pitcher of hot water between each cut.
Spread the slices of foie gras, season with salt, 1 pinch of sugar, 1 pinch of paprika. Flip the slices over and repeat.
In a hot skillet, caramelize the lobes on both sides and arrange them in a dish.
Remove the excess fat in a bowl then deglaze with wine and collect the juices in a second bowl.
Repeat the operation with all the slices.
Chop the pepper and add it together with the second vanilla bean seeds into the bowl containing the juices and wine.
In a terrine, line the bottom with the pieces of foie gras, taking care to pack them down.
Make several layers, and brush each layer with the wine, vanilla and pepper mixture.
Cover the terrine with aluminum foil. And bake for 15 to 20 minutes at 170°.
Keep the excess fat in the first bowl once all the slices of foie gras have been used, and add the barks of the vanilla beans.
Once out of the oven, press the terrine and place a weight on top.
Leave the terrine for 1 hour at room temperature and then refrigerate overnight.
The next day, melt the excess fat in which the vanilla pods have been infused, pass through a strainer and pour it over the terrine. Reserve in the fridge until tasting.