Terrine of Foie Gras with Cocoa Recipe

Ingredients:

• 1 lb of raw Foie Gras
• 1 tbsp of cocoa powder
• 1 tbsp of sea salt
• 1 tsp of black pepper
• 1 cup of white wine
• 2 cloves of garlic, minced
• 2 sprigs of fresh thyme
• 1 cup of heavy cream
• 2 large eggs

Instructions:

1. Preheat the oven to 300°F (150°C).
2. In a large mixing bowl, combine the foie gras, cocoa powder, sea salt and black pepper.
3. Add the white wine, garlic and thyme. Mix well until all the ingredients are fully incorporated.
4. In another mixing bowl, whisk together the heavy cream and eggs until well combined. Add this mixture to the foie gras mixture and mix well.
5. Line a terrine dish with plastic wrap, making sure the edges hang over the sides of the dish.
6. Pour the foie gras mixture into the terrine dish and smooth out the top with a spatula. Fold over the overhanging plastic wrap to cover the top of the terrine.
7. Cover the dish with aluminum foil and place it in a roasting pan. Fill the pan with water, until it reaches halfway up the sides of the terrine dish.
8. Bake in the oven for 1-1/2 hours until fully cooked.
9. Remove the dish from the oven and let it cool completely at room temperature. Place a weight on top of the terrine so that it compresses and chills in the refrigerator overnight.
10. To serve, cut the terrine into slices and serve with toasted bread slices or crackers.

Verdict:

This savory terrine of foie gras with cocoa is a decadent and flavorful dish that will impress your guests. The cocoa adds a nice earthy flavor to the rich and creamy foie gras, while the heavy cream and eggs keep the terrine moist and tender.

Serving Suggestions:

• Serve with toasted bread slices or crackers
• Drizzle with a balsamic reduction or fruit compote for added sweetness
• Garnish with fresh herbs or edible flowers for an elegant touch