Foie Gras Terrine with Fig Compote

Ingredients

• 500 g foie gras, tempered for 30 minutes
• 1 tsp salt
• ½ tsp white pepper
• 1 tbsp cognac
• 1 tbsp Sauternes
• Fig compote:
• 200 g dried figs, chopped
• 100 ml port wine
• 2 tbsp honey
• 1 tsp vanilla extract
• Crusty brioche

Method

1. 1Open and devein the foie gras. Season with salt and pepper. Drizzle with cognac and Sauternes.
2. 2Pack into a terrine mould. Cover with lid or foil. Set in a baking tin with warm water. Bake at 100 °C for 45 minutes (core temperature 52 °C).
3. 3Chill overnight under a press.
4. 4Fig compote: Simmer figs, port, honey and vanilla for 15 minutes.
5. 5Slice the terrine with a warm knife. Serve with fig compote and toasted brioche.