Serves 4<\/p>\n
<\/p>\n
Preparation time: 40 minutes<\/strong><\/p>\n Cooking time: 40 minutes<\/strong><\/p>\n Standing time: 72 hours<\/strong><\/p>\n <\/p>\n A very traditional pairing of foie gras with Sauternes\/Ch\u00e2teau Coutet.\u00a0 The fig chutney with its lively acidity brings freshness to this ever popular dish…<\/p>\n <\/p>\n Ingredients:<\/strong> 15g of salt per kilo<\/p>\n 2g white pepper corns<\/p>\n 2 tablespoonfuls of Sauternes<\/p>\n <\/p>\n For the accompaniment:<\/strong> <\/p>\n Preparation:<\/strong> Carefully remove the veins.<\/p>\n Season both sides.<\/p>\n Drizzle a little of the Sauternes\/Ch\u00e2teau Coutet over the foie.<\/p>\n Leave the seasoned liver to marinate 12 hours in the fridge.<\/p>\n Fill a terrine dish with the liver pressing it down to remove all air.<\/p>\n Pre-heat the oven at 140\u00b0. Cover the terrine and cook for about 30 minutes.<\/p>\n The foie gras will shrink by about 1 cm on each side.<\/p>\n Remove the foie gras from the oven and leave for 1 hour at room temperature.<\/p>\n Using a board, press down on the liver to remove the fat from the inside of the terrine.<\/p>\n Leave for another 2 hours at room temperature.<\/p>\n Put the terrine into the fridge and leave for a minimum of 72 hours before serving.<\/p>\n Take the terrine out of the fridge and cut it into slices using a knife dipped in hot water<\/p>\n Arrange 1 or 2 slices of foie gras on each plate. Sprinkle fleur de sel and freshly ground pepper on to each one.<\/p>\n Add a dollop of fig chutney. Toast the slices of brioche and serve them hot with the foie gras<\/p>\n <\/p>\n Suggestion:<\/strong><\/p>\n Wait at least 3 days before serving the terrine of foie gras; as by then it will have become even tastier.<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 4 Preparation time: 40 minutes Cooking time: 40 minutes Standing time: 72 hours A very traditional pairing of foie gras with Sauternes\/Ch\u00e2teau Coutet.\u00a0 The fig chutney with its lively acidity brings freshness to this ever popular dish… Ingredients: 1 lobe of foie gras 15g of salt per kilo 2g white pepper […]<\/p>\n","protected":false},"author":3,"featured_media":2492,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16,17],"tags":[],"class_list":["post-3736","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_recipes","category-cat_starter"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/comments?post=3736"}],"version-history":[{"count":2,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3736\/revisions"}],"predecessor-version":[{"id":3738,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3736\/revisions\/3738"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media\/2492"}],"wp:attachment":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media?parent=3736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/categories?post=3736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/tags?post=3736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 lobe of foie gras<\/p>\n
\n8 slices of brioche
\n4 of fig chutney
\nFleur de sel and freshly ground pepper<\/p>\n
\nImmerse the foie gras in tepid water.<\/p>\n