Classic in its “foie gras cooked in terrine” version, it can nevertheless be prepared/cooked in other ways. The most stunning and simplest technique remains that of foie gras gravlax which requires no heat but only resting time. If you are 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 love
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 of shallot confit
