Last modified on: June 2nd 2015
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
14 hours 53 min. | 2 hours | 15 min. | 17 hours 8 min. |
Foie gras en terrine: the veins are removed from the liver by hand, so conserving as many large pieces as possible which are then cooked and arranged in terrines. These famous pieces give a marbled texture. | |
Terrine de foie gras (this recipe): the whole liver is put through a vegetable mill producing a smooth texture, even if a number of livers are used. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
7,096 Kcal or 29,710 Kj | 180 gr | 53 gr | 678 gr |
355 % | 69 % | 5 % | 103 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
451 Kcal or 1,888 Kj | 11 gr | 3 gr | 43 gr |
23 % | 4 % | <1 % | 7 % |
Per | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
2,365 Kcal or 9,902 Kj | 60 gr | 18 gr | 226 gr |
118 % | 23 % | 2 % | 34 % |
Salt: You can get more informations, or check-out other recipes which use it, for example: Breton Pie, Oxtail Parmentier, Mushroom tart, Tomato and cream cheese terrine, Gingerbread, ... All | |
Pepper: You can get more informations, or check-out other recipes which use it, for example: Crab Cakes, Langoustine and leek tarts, Rabbit civet, Spinach and ricotta ravioli, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... All | |
"Quatre-épices" spice blend: You can get more informations, or check-out other recipes which use it, for example: Foie gras cured in salt, Pâté de campagne, Home-made terrine of foie gras, Crème de foie gras, Rabbit terrine, ... All | |
Raw foie gras: You can check-out other recipes which use it, like for example: Crème de foie gras, Home-made terrine of foie gras, Foie gras cured in salt, Small foie gras pasties, ... All |
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