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Amaretto Foie Gras Terrine with Tonka Bean and Port Wine Jelly
Recipe by Norbert Tarayre
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.
MediumFrenchServes 10
Printable version with shopping checklist
Source Video
13h 45m
Prep
12h 25m
Cook
3h 8m
Cleanup
29h 18m
Total
Cost Breakdown
Total cost:$53.75
Per serving:$5.38
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.
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