Terrine Foie with Fig Brule

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By

@izabela

View in original language

(Português)

2 hour(s)

8 servings

Ingredients

• Chicken liver | 500 g
• Butter | 80 g
• Onion | 2 unit(s)
• Sour cream | 50 ml
• Eggs | 3 unit(s)
• Sliced Bacon |  to taste
• Thyme |  to taste
• Cognac | 100 ml
• Garlic (clove) | 2 unit(s)
• Salt |  to taste
• Black pepper |  to taste
• Figs |  to taste
• Sugar | 100 g

Recipe

1. Start by marinating the liver in the brandy with the garlic and an onion, cover with plastic wrap and keep in the fridge for 12 hours.
2. After the liver has marinated for the indicated time, cook it quickly, sautéing in a hot skillet with butter and onion (without the marinade).
3. Place the cooked liver in a food processor with the egg and cream and beat until it becomes a paste.
4. Pour the mixture into a terrine or loaf tin, lined with plastic wrap and bacon on top of the cling film. Bake in a bain-marie for about an hour or until firm.
5. To make the fig brulê, cut it in half and cover with granulated sugar, then just use a blowtorch and melt the sugar until caramelized.

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