The originality of a local product that delights every palate:
Beautiful and delicious!
Marinate the foie gras: Drain the duck foie gras and season with salt, pepper, sugar, and dry white wine. Refrigerate for 8 hours.
Assemble: In a terrine dish, layer foie gras, a thin slice of Beaufort cheese, basil leaves, and thin bacon slices. Cover with another layer of foie gras. Repeat and chill.
Cook: Bake at 90°C for about 20 minutes. Press immediately after baking and refrigerate for 24 hours.
Cherry sauce: Pit 140 g cherries, blend, sweat over low heat, deglaze with Maury, reduce, season, strain, and chill.
Topping: Pit 12 cherries, roast in frothy butter with California almonds, add sugar, color, deglaze with Amaretto, reduce, season, then stir in Beaufort brunoise and chopped basil.
Serve: Unmold and slice the terrine. Plate a slice, add topping, and drizzle with two spoonfuls of sauce.
Source: Recipe from Thuriès Gastronomie Magazine
