Recipe detail

Terrine de foie gras

20.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category:  


Program steps

  • Preheating:
  • 65 °C

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Hot air
0 %
time icon Termination by time
time icon 03:00 hh:mm
probe icon 50 °C
ventilator icon 80 %
ventilator icon 

take out the beets and insert the terrine

time icon Termination by time
time icon 00:18 hh:mm
probe icon 63 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
fattened goose liver, deveined 500 g
port wine 10 ml
cognac 7 ml
sugar 3 g
salt 5 g
hazelnuts, roasted crushed 40 g
hazelnut oil 20 ml
beet leaves 24 pcs
water 1 l
salt 10 g
glucose 250 ml
brioche buns 8 pcs


1. In a saucepan on high heat, bring the water and glucose to the boil and boil the beet leaves for 2 minutes. Turn down the heat to a minimum and simmer for another 8 minutes. Drain 2. Set the oven on dry heat at 50°C 3. Lay the leaves out on silicon sheets and dehydrate in the oven for 2 to 4 hours, or until they crystallise 4. Combine the goose liver with port, cognac, sugar and salt 5. Line a terrine mould with baking paper 6. Transfer your foie gras in the terrine, line the top of the terrine with more baking paper to cover all the liver and vacuum seal, mould and all 7. Set the oven on full steam at 63°C and steam the terrine for 18 minutes 8. Chill, open the vacuum seal, tip over on a chopping board, remove the baking sheet and cut in 8 equal portions 9. Plate, drizzle some hazelnut oil, dust with hazelnuts and top with a crystallised beet leaf 10. Serve with brioche

Recommended accessories

GN container Stainless steel full