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Terrine Of Foie Gras Served With Rhubarb Compote And Raspberry And Ginger Chutney

Terrine Of Foie Gras Served With Rhubarb Compote And Raspberry And Ginger Chutney

Enjoy this unique foie gras recipe accompanied with rhubarb compote and a flavourful raspberry and ginger chutney, a great appetizer idea by chef Marco Ghioldi

05 May, 2012
Average: 2.1 (10 votes)


serves for


total time

3 HR 0 MIN


Goose liver
700 g
100 g
White wine
50 g
Champagne cognac
50 g
Port wine
50 g
500 g
100 g
Brown sugar
80 g
200 g
100 g
5 g ground, 50 g root
Chili pepper
1 pinch
1 leaf
Black mustard seeds
12 ml
12 ml
To taste
To taste
30 g
To taste
Icing sugar
To taste
Maldon salt
To taste
Pink pepper
To taste


Remove the inner veins from the liver and then place it in a container. 

Pour over the milk, previously heated with salt and pepper, and leave to marinate for 24 hours. 

After which, remove the liver from the milk and rinse it under the tap. 

Place it in another container and cover it with the liqueurs that have been mixed together beforehand; cover with grease-proof paper and marinate for 24 hours in the refrigerator. 

Remove the liver from the liqueurs but without rinsing it this time and put it in a gastronorm pan; using a bain-marie cook for 2 hours at 55°C in a convection oven. Once removed from the oven place in a temperature reducer for about 20 minutes. 

Finally, shape it into cylinders on a layer of cling film and let it rest in the refrigerator. 

Clean the rhubarb, cut into chunks and wash thoroughly. 

Once washed, place it in a pan with the sugar and water and bring to the boil. 

Cook the rhubarb until it reaches the right consistency and, if necessary, add more water in the meantime. 

Heat the oil in a saucepan, add the mustard seeds and stir; then add the ginger and allow it a few moments to release its aroma. 

At this point add the raspberries, sugar and chilli pepper and cook on a low heat for about 20 minutes, not forgetting to stir the mixture every now and then, until it reaches the consistency of syrup.

Finally, add the lime, mix together and season with salt and pepper to your liking.

To garnish the dish, make some rhubarb curls with a potato peeler and lie them on a baking sheet with grease-proof paper; dust with icing sugar and let them dry in the plate-warmer for 3 hours at 50°C.

Presentation: take a deep-centred plate with a wide rim and put some compote into it, then sit the foie gras on top and add some slightly warm chutney; finally, decorate with the rhubarb curls.

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