- 200 g SicolyÂ® blood peach purÃ©e
- 15 g Cornflour
- 400 g Fresh duck foie gras
- Turns of the pink peppercorn grinder
Heat the SICOLYÂ® vine peach puree and thicken with the cornflour. Chill. Cut the duck foie gras into cubes, season with salt and pepper. Mix the foie gras with the thickened puree (keep some to garnish the terrine). Put in a stainless steel mould or a terrine, cover with cling film and cook in a steam oven at 70Â°C for fifteen minutes. If a steam oven is not available then place the terrine in a water bath in a normal oven at 110Â°C for about thirty minutes. Place in iced water as soon as it comes out of the oven and chill overnight. Remove the cling film, coat with a little of the peach puree. Cut using a knife dipped in hot water. Serve at room temperature accompanied by a slice of lightly toasted brioche.