Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Amaretto Foie Gras Terrine with Tonka Bean and Port Wine Jelly
Whole duck foie gras marinated for 12 h in almond Amaretto and a tonka bean, seasoned with salt, fleur de sel and pepper, gently cooked at 120 °C for 20 min, pressed in a mold and topped with a lightly flavored Port wine jelly. Ideal for holiday celebrations, served in 80 g slices.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Remove the veins from the foie gras
- • Marinate for at least 12 h
- • Cook at 120 °C for 20 min with temperature monitoring
- • Pressing and cooling for at least 12 h
- • Prepare the jelly without boiling the gelatin
Safety Warnings
- • Handle raw foie gras with clean utensils to avoid bacterial contamination.
- • Use gloves or a cloth to handle the hot cooking film.
- • Do not exceed the indicated cooking temperature or the fat will melt excessively.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Homemade yogurt with three flavors (strawberry, coconut, lavender) in the yogurt maker
Learn how to make a creamy homemade yogurt in a yogurt maker, lightly sweetened and offered in three delicious flavors: strawberry, coconut, and lavender. The recipe uses semi‑skimmed milk, sweetened condensed milk (optional) and a lactic starter. No special equipment other than the yogurt maker is required, and reusable glass jars allow you to label the flavors for kids.
Chocolate and Nut Tart
A decadent tart made with chocolate shortcrust pastry and hazelnuts, filled with a silky nut cream and decorated with a spiral of chocolate ganache and candied dried fruits. Perfect for lovers of refined French pastry.
Homemade puff pastry – lamination technique
Learn to make a traditional puff pastry by following each step of the détrempe process, preparing the butter block and the four double folds. This detailed recipe guides you from the initial mixing to the final rest, to obtain a light and crisp dough ready to be used for croissants, mille-feuille or tarts.
Ratatouille Lasagna
Vegetarian lasagna made of creamy béchamel layers, homemade ratatouille rich in sunny vegetables and melty cheeses. Quick to prepare, they bake in 20 minutes and offer a hearty dish, perfect for summer.
Crispy Potato Flowers with Mont d'Or
Sculpted potatoes shaped like flowers, fried to perfection and served with a melting Mont d'Or flavored with honey, garlic and thyme. An elegant and indulgent amuse‑bouche, ideal for festive meals.
Zucchini Gratin with Camembert and Bacon
A simple and tasty summer gratin combining tender zucchini, smoked bacon, shallots and the king of French cheeses, Camembert from Normandy. Perfect for two people, this comforting dish is ready in under an hour and pairs well with cider or herbal tea.