Welcome to METRO Kitchen!
If you don't know what you should have for Christmas dinner, check Foie Gras Terrine Recipe by Jean Marc, one of Master Chef judges.
All ingredients are available at METRO.
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Frozen - Duck Foie Gras Extra No.2 500-600g
Sein Myittar Mon Iodized Salt 0.8kg
Myanmar's Flavour Black Pepper Powder (Small Bottle) 6x10g
Massimo Extra Virgin Olive Oil 500ltr
HORECA Select Cream Balsamic Modena 250ml
Seik Kyite Natural White Sugar 409g (25ticals)
Tomato 0.4kg (6 pcs)
Bell Pepper 0.3kg (2pcs)
USA Lemon 0.1kg (1-2 pcs)
Deveining the duck liver (Foie Gras) and seasoning with salt and pepper.
Wrap it in plastic film and again in aluminum paper (squeeze both ends very tight) and chill in the fridge for 15 minutes.
Boil (still wrapped) for 5 minutes. Cool it on cold water for 10 minutes.
Wrap it in a new layer of aluminum paper (squeeze both ends very tight) and chill it in fridge for 90 minutes.
Cut the tomatoes medium size. Peel and cut the bell peppers medium size.
Mix them in a pan together with oil and vinegar. Chop the ginger and add it in the pan.
Squeeze in the lime. And, let it cook with medium heat for 2 hours (stir from time to time).
Start with the caramel: in a hot pan add the sugar, 1/3 water and some butter.
Cut the leeks where the white turns into green and keep the white part.
Add the leeks in the pan, cover and cook for 15 minutes.
Then, do the plating and you can have it now.