Terrine with Two Foie Gras Recipe

Ingredients:

• 2 whole lobes of fresh duck foie gras (600g total)
• 200g chicken livers, trimmed
• 200g chicken breasts, trimmed and diced
• 200g smoked bacon, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp cognac
• 2 eggs
• 250 ml heavy cream
• 1 tbsp freshly chopped thyme
• Salt and pepper, to taste

Instructions:

1. Remove any visible veins and membranes from the duck foie gras.
2. Pan-fry the chicken livers and diced chicken breasts in a large frying pan until cooked through. Drain any excess liquid.
3. In the same pan, cook the smoked bacon until crispy. Remove from pan and set aside.
4. Add the chopped onion and minced garlic to the same frying pan and cook until softened.
5. Add the cognac and cook until it is reduced and the alcohol has evaporated. Remove from heat.
6. In a large bowl, combine the pan-fried chicken livers and chicken breasts with the diced bacon, cooked onions and garlic. Stir until well combined.
7. Add the eggs, heavy cream and freshly chopped thyme. Season with salt and pepper, to taste. Mix everything well.
8. Grease a terrine dish generously with butter.
9. Line the bottom of the terrine dish with a layer of fresh duck foie gras.
10. Add a layer of the chicken and bacon mixture on top of the foie gras.
11. Add another layer of fresh duck foie gras on top of the chicken and bacon mixture.
12. Add another layer of chicken and bacon mixture on top of the foie gras and continue to layer in this fashion until all the ingredients are used up, finishing with a layer of fresh duck foie gras on top.
13. Cover the terrine dish with foil and place it into a large roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the terrine dish. This is the bain-marie.
14. Bake in the oven at 150°C for 2-2.5 hours or until cooked through. Do not overcook.
15. Remove the terrine dish from the bain-marie and cool at room temperature for 30 minutes.
16. Refrigerate the terrine dish for at least 24 hours before serving.

Serving Suggestions and Verdict:

This Terrine with Two Foie Gras is a decadent and rich dish. It is perfect to serve as a starter for a fancy dinner party or a special occasion. You can serve it with a lightly toasted baguette and some fresh fruit compote. The combination of textures and flavors in this dish is superb. The foie gras is velvety and smooth, while the chicken and bacon mixture gives it a nice contrast of texture. The herbs and seasoning make this dish a flavorful concoction that is sure to impress your guests.