Terrine of semi-cooked duck foie gras with d’Agen prunes
For 4 persons
Preparation : 15 mns
Cooking time : 12 mns
Ingredients :
1 kg of foie gras
250 gr of prunes of Agen (pitted) Lou Prunel
2 soup spoons of white Porto
1 soup spoon of Armagnac
Salt and pepper
Preparation :
Remove the nerves the lobes of foie gras, season them.
Spray with white Porto and with Armagnac.
In a terrine, insert layers foie gras and prunes.
Put the terrine to be cooked in the bath marries in an oven to 80 ° during approximately 30 minutes : or 50 ° in heart.
Place the terrine in the refrigerator under press during at least 24 hours.
Serve freshly.