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***** Enclos de Valère - french restaurant *****
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Situation
Tel: +41 (0)27 323 32 30 |
Recipe in harmony with a bottle of Amigne Douce de Vétroz Cuvée Maître de Chais
Foie gras terrine with Malvoisie Brindamour jam
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The terrine 2 duck livers (approximately 500 g. each) |
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Préparation of wine jam During the two-hour wait, in order to do so, cook the wine and sugar until syrupy. Préparation of livers 1) Separate the two lobes and devein them with the help of the blunt side of a knife. Slide the knife gently over the veins. 2) Pass the separated pieces through a sieve and add to the livers. 3) Season the livers with the 18 g of salt, add a bit of ground pepper and half of the cooled jam. « Delicately mix it all together ». |
5) Close the cellophane over the liver and leave it to cool in the fridge for at least 12 hours. 6) After the 12 hours are up, heat the oven to 150 degrees and add the terrine in a cold bain-marie. Switch the oven off immediately and leave it to cook for 20 to 25 minutes. Take it out of the oven once a fatty layer has formed at the surface. « But not before 20 minutes » 7) Delicately remove the fat, put the terrine in the fridge and leave it to stand until the next day. 8) The second half of the jam is poured over the terrine upon serving, accompanied by toast and various types of lettuce leaves seasoned with a sliver of hazelnut oil and balsamic vinegar. Enjoy ! |
