{"id":3736,"date":"2017-12-25T13:49:58","date_gmt":"2017-12-25T12:49:58","guid":{"rendered":"https:\/\/www.chateaucoutet.com\/?p=3736"},"modified":"2026-06-29T08:37:33","modified_gmt":"2026-06-29T06:37:33","slug":"foie-gras-terrine-with-sauternes-toasted-brioche-and-fig-chutney","status":"publish","type":"post","link":"https:\/\/www.chateaucoutet.com\/en\/2017\/12\/foie-gras-terrine-with-sauternes-toasted-brioche-and-fig-chutney\/","title":{"rendered":"Foie gras terrine with Sauternes, toasted brioche and fig chutney"},"content":{"rendered":"

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>
\n1 lobe of foie gras<\/p>\n

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>
\n8 slices of brioche
\n4 of fig chutney
\nFleur de sel and freshly ground pepper<\/p>\n

 <\/p>\n

Preparation:<\/strong>
\nImmerse the foie gras in tepid water.<\/p>\n

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":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t