All about prunes > Recipes > Starters

Terrine of semi-cooked duck foie gras with d’Agen prunes 


For 4 persons


Preparation : 15 mns
Cooking time : 12 mns


Ingredients :
1 kg of foie gras
250 gr of prunes of Agen (pitted) Lou Prunel
2 soup spoons of white Porto
1 soup spoon of Armagnac
Salt and pepper 

Preparation :


Remove the nerves the lobes of foie gras, season them. 
Spray with white Porto and with Armagnac. 
In a terrine, insert layers foie gras and prunes. 
Put the terrine to be cooked in the bath marries in an oven to 80 ° during approximately 30 minutes : or 50 ° in heart. 
Place the terrine in the refrigerator under press during at least 24 hours. 
Serve freshly.

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