Caramelising a foie gras terrine
For the foie gras terrine
- 1 lump of foie gras
- c.s. milk
- c.s. water with ice
- Put the lumps of foie gras in warm milk at about 40°C for 40 min, take out of the milk and cool the lump in water with ice.
- Wrap the foie gras in a cooking vacuum bag and put in the
Roner for 4 min at 54°C.
- Cool again in iced water and recover the original shape of the foie gras with your hands.
- At the moment of serving, season and cover with Crumiel.
Finish with a little grated lime peel.
Others
- 1 vacuum bag
- 1 vacuum machine
- 1 Roner
- c.s. de Crumiel
- Falksalt sal
- black pepper
- 1 lime
- 1 grater Micro Plane