Recipe Terrine of foie gras, rhubarb, strawberry gel and hazelnut crumble

Preparation
45 min
Cooking
5 min
Refrigeration
24 h
Returns
6 servings

INGRÉDIENTSFor the terrine
Foie gras lobe-1
Salt and pepper-To taste
Cognac-45 ml (3 tbsp)

For the rhubarb
Rhubarb sprigs-3
Water-125 ml (½ cup)
Sugar-125 ml (½ cup)

For the assembly
Brioché bread slices-6
Sunflower oil-10 ml (2 tsp)
Vinegar Cider-5 ml (1 tsp)
Grberry gel-180 ml (¾ cup)
Freshberries, cut in half-9
Chazelnut crumble-180 ml (¾ cup)

PRÉPARATIONFor the terrine

1. Cut the foie gras lobe into slices about 2 cm (¾ in).
2. Remove as much of the veins from the foie gras as possible. Place the slices back in the refrigerator so they are very cold before pan-frying them.
3. Heat a pan over high heat. Pan-fry each slice of foie gras for about 1 minute on each side (you want a nice, fairly dark color). Proceed in several stages to avoid overloading the pan, which would lose too much heat.
4. Let the pieces of foie gras rest on a rack.
5. Line the bottom of a small terrine with plastic wrap to make it easier to unmold.
6. Place pan-fried slices of foie gras in the bottom of the terrine to make the first layer. Season with salt and pepper and sprinkle with cognac. Repeat this step until you have no more foie gras left.
7. Close the plastic wrap tightly. Place a weight on top of the foie gras and refrigerate for 24 hours.

For the rhubarb

1. Cut 2 rhubarb stalks diagonally and place them in a container.
2. In a saucepan, combine the water and sugar, bring to a boil, and pour the hot liquid over the rhubarb stalks. Let cool, cover, and refrigerate overnight.
3. Cut the other rhubarb stalk into 3 pieces and thinly slice them lengthwise using a mandolin or a peeler.
4. Place the rhubarb ribbons in another container and cover with water. Refrigerate everything overnight.

To assemble

1. Carefully unmold the foie gras terrine. Warm a knife blade in very hot water and cut the terrine into 6 slices. Clean and warm the knife blade between each slice.
2. Toast the brioche bread slices.
3. Drain the rhubarb ribbons and season them with oil and vinegar.
4. Drain the candied rhubarb sections.
5. Drizzle a little strawberry gel on plates, then divide the candied rhubarb, strawberries, and rhubarb ribbon salad.
6. Place a slice of terrine on each plate, sprinkle with hazelnut crumble, and serve the terrine with toasted brioche bread.