Current Recipe

Terrine of Foie Gras with Severac Passionfruit Eau de Vie & Fresh Green Peppercorns

Donald Berger - The Vine

 

INGREDIENTS

  • 400 g foie gras (cut in 4)

  • 20 g fresh green peppercorns

  • 100 g fresh passion fruit

  • 50 g sugar

  • 1 pinch salt

  • 40 ml passion fruit liquor

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    PREPARATION

    • Devein foie gras, season & sprinkle on crushed fresh green peppercorns & Severac Passionfruit Eau De Vie. Wrap in plastic & tin foil, then twist in a sausage shape

    • Poach in simmering water for 10 minutes

    • Remove terrine, cool in water for 20 minutes

    • Remove from water & chill

    • Scoop out passion fruit flesh, simmer in pan with sugar until sugar has melted

    • Spoon mixture onto foie gras and serve


     
     
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    Last modified: 15th June, 2005