Classic in its version “foie gras cooked in terrine”, however it can be prepared/cooked in other ways. The most surprising and simple technique remains that of gravlax foie gras, which does not require heat but only resting time. If you’re impressed by the idea of cooking in a terrine, why not try the poached version? This cooking is also much faster than cooking in the oven.
Foie gras and fruit, always loved
Lovers of sweet and sour flavors know perfectly well: foie gras served with fruit jam is a combination that works. Fig, pear, plum, mango, everything is possible. We also think about candied shallots.