[usr 3]
Drain the foie gras and put it to marinate with Sauternes and Armagnac, salt, sugar, freshly ground white pepper, for 24 hours in the fridge. Cook the pink chicken wings without the skin and marinate them in hazelnut oil and wine vinegar for 24 hours in the fridge.
Turn and cook the artichokes in lemon and salted water for 25 minutes so that they are tender and let cool in the cooking. Put the empty terrine in the refrigerator so that the foie gras adheres better to the walls.
Mounting the marble:
A layer of foie gras, then a layer of chicken strips after removing the hay; Redo the same assembly and finish with foie gras. Cook over low heat (100°) for 20 minutes. Leave to cool for at least 24 hours.
Serve sliced with toasted country bread.
Recipe by André Gaüzere from Fabienne Labeyrie's book:Le Foie Gras.
Happy Holidays
