Terrine Foie with Fig Brule

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Terrine Foie with Fig Brule

Name: Terrine Foie with Fig Brule
Prep time: 2 h
Total time: 2 h
Yield: 8 Porções
Ingredients: 500 g Chicken liver; 80 g Butter; 2 unit(s) Onion; 50 ml Sour cream; 3 unit(s) Eggs; to taste Sliced Bacon; to taste Thyme; 100 ml Cognac; 2 unit(s) Garlic (clove); to taste Salt; to taste Black pepper; to taste Figs; 100 g Sugar

🇧🇷Brazil

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(Português)

2 hour(s)

8 servings

Izabela Dolabela

@izabela

Ingredients
Recipe

Chicken liver500 g
Butter80 g
Onion2 unit(s)
Sour cream50 ml
Eggs3 unit(s)
Sliced Bacon to taste
Thyme to taste
Cognac100 ml
Garlic (clove)2 unit(s)
Salt to taste
Black pepper to taste
Figs to taste
Sugar100 g

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.
After the liver has marinated for the indicated time, cook it quickly, sautéing in a hot skillet with butter and onion (without the marinade).
Place the cooked liver in a food processor with the egg and cream and beat until it becomes a paste.
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.
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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Terrine Foie with Fig Brule

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