Bake an assortment of crusty mini baguettes, plain whole-wheat breads and walnut for your next dinner party.
Foie gras terrine with coffee and whisky
- 1 lobe of duck foie gras (500 g)
- 160 ml cold Keheli coffee (Ethiopia)
- 40 ml whisky (slightly peaty)
- 8 g sea salt + 2 g sugar + 1 g Voatsiperifery pepper.
- Prepare the coffee in a French press with a medium grind. Allow to infuse for 30 minutes. Press and then place in the refrigerator.
- Allow the foie gras to come up to room temperature for an hour (remove the veins if necessary).
- Mix the whisky and the COLD coffee. Pour over the foie gras and then add the sugar/salt/pepper mixture.
- Tightly wrap the foie gras while compressing (shape into a rectangle, so that it can be packed into the terrine in two stages).
- Put the Peugeot Appolia terrine in the refrigerator.
- Pack the foie gras into the terrine.
- Wrap in film and add the lid.
- Wrap the entire terrine in film and cook in a bain-marie. Cook in a non-preheated oven at 75°C for approximately 1 hr 45 min (check that the temperature is 62°C in the middle).
- Take out of the oven and remove the film and lid. Place in the refrigerator.
- The next day, replace the lid.
- Wait at least three days before eating. Remove from the terrine and slice with a knife dipped in hot water.
- Add the Voatsiperifery pepper to taste.