The originality of a local product, that should satisfy everyone:
It's beautiful and it's good too!
Preparation:
Drain the duck foie gras, season it with salt, pepper, sugar and dry white wine. Refrigerate for 8 hours.
Mounting:
In a terrine, place a layer of foie gras, cover with a thin slice of Beaufort then spread basil leaves. Arrange thin slices of bacon and cover with a layer of foie gras. Repeat the operation, block in the cold.
Cooking:
Bake the terrine in an oven at 90° for about 20 minutes. As soon as it comes out of the oven, press it and set aside in the cold for about 24 hours.
Sauce:
Pit 140 g of cherries, mix them in a cutter then sweat them over low heat, deglaze with the Maury, reduce until combined, season, sieve while pressing, set aside in the cold
Topping:
Pit 12 cherries, roast them in frothy butter with the whole California almonds, sweeten slightly and leave to colour. Pour in the Amaretto, reduce, season then add the Beaufort brunoise and chopped basil.
Finish and presentation:
Turn out, slice the terrine of foie gras. On a plate, place a slice of terrine, arrange the filling then pour two dashes of sauce.
Source:A recipe from Thuriès Gastronomie Magazine
