Terrine of Foie Gras with Hazelnuts, Pan-Fried Fruits Recipe

Ingredients

• 1 pound foie gras
• 1/4 cup hazelnuts, toasted and chopped
• 1/4 cup Armagnac or cognac
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pinch nutmeg
• 1/2 cup heavy cream
• 2 eggs
• 1 tablespoon flour
• 1 tablespoon butter
• 2 pears, peeled and sliced
• 2 apples, peeled and sliced
• 1/4 cup sugar
• 1/4 cup water

Instructions

1. Preheat oven to 350°F.
2. Cut foie gras into small pieces and place in a food processor. Pulse until smooth.
3. Transfer the foie gras to a large bowl. Add hazelnuts, Armagnac or cognac, salt, pepper, and nutmeg. Mix until well combined.
4. Add heavy cream, eggs, and flour to the foie gras mixture and mix well.
5. Butter a 9×5 inch loaf pan. Line the bottom with parchment paper.
6. Pour the foie gras mixture into the pan and smooth the surface.
7. Set the pan in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the side of the terrine.
8. Cover the terrine with foil and bake for 1 hour and 30 minutes.
9. Remove foil and bake for an additional 10 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the terrine cool to room temperature, then chill in the refrigerator for at least 3 hours.
11. Heat a skillet over medium heat. Add butter and cook pears and apples until lightly browned.
12. Add sugar and water to the skillet and stir until sugar dissolves.
13. Serve slices of the terrine with the pan-fried fruits on the side.

Verdict

This Terrine of Foie Gras with Hazelnuts and Pan-Fried Fruits is a luxurious and delicious dish. The hazelnuts add a wonderful crunch to the silky texture of the foie gras. The pan-fried fruits add a touch of sweetness that perfectly complements the rich foie gras. Best served as an appetizer or part of a decadent meal.

Serving Suggestions

Serve the Terrine of Foie Gras with Hazelnuts and Pan-Fried Fruits with a glass of sweet wine or champagne. Toasted bread and a side of dressed mixed greens can also be served.