Duck liver, brioche & fig chutney
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Foie gras terrine is a classic French dish that has been enjoyed for centuries. It is typically served with toasted brioche and fig chutney. At Cagette, the homemade brioche provides a nice contrast to the richness of the foie gras, and the fig chutney adds a touch of sweetness. For sure, it is our guests favorite starter!
But concretely, what does it mean?
The word "foie" means "liver" in French, and "gras" means "fat." Foie gras is made from the liver of a duck or goose that has been force-fed a special diet of corn and grain. This process causes the liver to enlarge and become fatty, which gives it a rich, smooth flavor.
The tradition of force-feeding ducks and geese to produce foie gras dates back to ancient Egypt. The Romans and Greeks also enjoyed foie gras, and it was introduced to France in the Middle Ages. Foie gras became popular in France during the 17th century, and it has been a staple of French cuisine ever since.
Foie gras terrine is made by combining the liver of a duck or goose with other ingredients such as pork fat, spices, and herbs. The mixture is then cooked in a terrine, which is a type of earthenware dish. Once the terrine is cooked, it is allowed to cool and then chilled.
It is a luxurious and decadent dish that is sure to impress your guests, but also is the perfect dish to serve for a special occasion or a romantic dinner!
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