Difficulty:[usr 4 ]
Cook the julienne of leeks and carrots in salted water. Let cool and set aside. Heat the 10 cl of goose fat in a pan and add the diced porcini mushrooms and the fennel. Season with salt and pepper and cook for 5 minutes, stirring frequently. Remove to a cold dish.
In a bowl, mix the potato slices, bay leaf, salt and pepper.
Line the terrine with bacon and julienne. Then layer by layer and in order, fill the terrine:potatoes, slices of foie gras, potatoes, porcini mushrooms and fennel, potatoes, slices of foie gras, potatoes and cover with bacon.
Cook the terrine in a bain-marie, oven at 120°C for 2.5 hours. Remove from the oven and put the terrine under pressure for 2 days in the refrigerator.
In a Teflon pan, quickly sauté the porcini mushrooms with 10 cl of goose fat. Season with salt and pepper and add the chopped shallots and the bacon cut into 2 cm pieces. Remove to a large serving dish and let cool. Meanwhile, cut 10 slices of potato pie. Arrange the slices around the ceps. Harmonize the colors with broccoli flowers. Drizzle with the vinaigrette and garnish with the chopped chervil and parsley. Serve
