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Terrine Of Foie Gras Served With Rhubarb Compote And Raspberry And Ginger Chutney


Terrine Of Foie Gras Served With Rhubarb Compote And Raspberry And Ginger Chutney Recipe

Ingredients:
  • Goose liver 700 g
  • Milk 100 g
  • Sauternes wine 50 g
  • Champagne cognac 50 g
  • Port 50 g
  • Rhubarb 500 g
  • Water 100 g
  • Brown sugar 80 g
  • Raspberries 200 g
  • Sugar 100 g
  • Ginger 5 g ground, 50 g root
  • Chili pepper 1 pinch
  • Bay 1 leaf
  • Black mustard seeds 12 ml
  • Lime 12 ml
  • Salt To taste
  • Pepper To taste
  • Oil 30 g
  • Rhubarb To taste
  • Icing sugar To taste
  • Maldon salt To taste
  • Pink pepper To taste
Directions:
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