Foie gras terrine is a classic French delicacy very popular, especially at Christmas time. Fat duck liver is slowly cooked in a terrine at bain marine and served with spiced bread or savory brioche and balsamic fig jam. It has a rich buttery taste flavored with Cognac and Porto.
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Serving foie gras on brioche with balsamic fig jam (0:00)
Marinate the foie gras (0:08)
Cook the foie gras (0:55)
Maturing the foie gras (1:18)
Make the savory brioche dough in the bread machine (1:28)
Place the brioche dough into a baking pan (2:00)
Bake the brioche (2:12)
Place the balsamic fig jam into a contain (2:14)
Remove the foie gras from the terrine (2:21)
Slice the brioche (2:39)
How to slice the foie gras (2:46)
How to serve the foie gras (2:51)
Serve with sweet white wine (3:14)

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