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.
You Might Also Like
Similar recipes converted from YouTube cooking videos
🥣 Purée de Céleri Maison – Recette Onctueuse & Pleine de Saveur
A silky, buttery celery root purée flavored with nutmeg, perfect as a refined French side dish. Made with celeriac, milk, butter, and a touch of seasoning, this recipe yields a smooth, comforting accompaniment for meats or vegetarian plates.
Express floating islands with chocolate sauce
Quick and airy dessert: floating islands made from whipped egg whites, cooked in the microwave, topped with a silky chocolate sauce. Ideal when you have eggs, chocolate and milk on hand.
Zucchini and Dark Chocolate Brownie
A moist and indulgent brownie, butter-free and reduced in sugar, where zucchini adds moisture and lightness. Coated with dark chocolate, toasted hazelnuts and cacao nibs for an irresistible crunch.
Savory stuffed crepes – spinach‑chicken and tuna‑potato
Fluffy crepes with a light batter, filled with two tasty preparations: creamy spinach and chicken, then tuna, potatoes and spreadable cheese. Quick, economical and perfect for lunch or dinner.
Verrines de Tapioca à la Compote de Myrtilles et Suprême d'Orange
Des verrines gourmandes, sans gluten et véganes, composées d'un tapioca crémeux à l'amande, d'une compote de myrtilles légèrement acidulée et décorées de suprêmes d'orange et de myrtilles fraîches. Idéales pour un dessert léger ou un brunch d'été.
Chocolate Soufflé
A light and airy chocolate soufflé made with couverture chocolate, a pastry cream enriched with corn starch, and whipped egg whites. Ideal for impressing your guests without too much hassle.