Terrine with Foie Gras and Green Apple Jelly Recipe

Ingredients

• 1 large goose foie gras (about 500g)
• 200g chicken breast
• 3 cloves garlic, minced
• 1 cup of cream
• 1 egg
• Salt and pepper, to taste
• 1 cup green apple juice
• 4 sheets of gelatin

Instructions

1. Preheat your oven to 180°C.
2. Cut the foie gras and chicken breast into small cubes and place in a large bowl.
3. Season with salt, pepper and garlic.
4. Add the cream and egg and mix well.
5. Pour the mixture into a terrine mold and cook in the oven for about 45 minutes.
6. Meanwhile, prepare the green apple jelly by heating up the apple juice in a small saucepan and adding the gelatin sheets. Stir until the gelatin has dissolved completely.
7. Once the Terrine is cooked, remove it from the oven and let it cool down to room temperature.
8. Pour the green apple jelly over the top of the terrine, making sure to spread it evenly.
9. Chill overnight in the fridge.
10. Once set, remove the terrine from the mold and slice.
11. Serve the Terrine with Foie Gras and Green Apple Jelly on a bed of rocket leaves and drizzle with a balsamic glaze.

Verdict

This sophisticated dish is perfect for a special occasion or dinner party. The combination of rich foie gras and tangy green apple jelly is a taste sensation that is sure to impress your guests. The recipe may seem complicated, but it is well worth the effort.

Serving Suggestions

The Terrine with Foie Gras and Green Apple Jelly can be served as an appetizer or a main course. An ideal match for the terrine is a crisp white wine or a full-bodied red wine. Served with a side of crusty bread and dressed greens, this dish is sure to be a hit.