Starters · Gluten-free · Dairy-free

Foie Gras Terrine with Smoked Duck Breast

Name: Foie Gras Terrine with Smoked Duck Breast
Prep time: 25 min
Cook time: 13 min
Total time: 98 min
Yield: 7 servings
Cuisine: International
Ingredients: 5 ml (1 tsp) salt; 1 ml (a pinch) pepper; 1 ml (a pinch) four-spice blend; 1 raw duck foie gras, deveined (about 500 g / 1 lb); 25 ml (5 tsp) cognac; 90 g (3 oz) sliced smoked duck breast

Raw foie gras is seasoned, marinated in cognac and layered with smoked duck breast before a short steam sets the terrine. The Ultra Pro terrine mould sits inside the Micro Urban for gentle, even cooking, and the terrine then firms up overnight in the fridge.

In brief Foie Gras Terrine with Smoked Duck Breast is a starters recipe cooked in the Tupperware Ultra Pro. It takes 98 minutes in total and serves 7 servings.

Total time: 98 min
Prep: 25 min
Cook: 13 min
Rest: 60 min

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Product usedTupperware Ultra Pro

Tupperware Ultra Pro recipes (140)

+ Tupperware Micro Urban

Ingredients

7servings

5 ml (1 tsp) salt
1 ml (a pinch) pepper
1 ml (a pinch) four-spice blend
1 raw duck foie gras, deveined (about 500 g / 1 lb)
25 ml (5 tsp) cognac
90 g (3 oz) sliced smoked duck breast

Method

Mix the salt, pepper and four-spice blend, and rub it over the foie gras cut into pieces.
Place the foie gras in a bowl, pour over the cognac and marinate in the fridge for at least 1 hour.
Trim any fat from the smoked duck breast slices. Line the base of the Ultra Pro terrine with a layer of duck breast, press in half the drained foie gras, and repeat with the remaining duck and foie gras.
Close the terrine and set it in the large basket of the Micro Urban over the base filled with 400 ml (14 fl oz) cold water. Close and steam for about 13 minutes at 900 W. Remove the terrine, let it cool, then chill.
Take the terrine out 20 minutes before serving. Slice and serve with toasted bread.