Before Christmas break we had the chance to privately purchase a lobe of foie gras and make a tarrine to take home on the vacation. Oddly Rob and I were the only ones who eventually made it in our group. In Anglo B everyone’s signed up for this so they had a whole class dedicated to preparing the foie gras, we made it in the second day of the restaurant service that week. Chef Sebastian printed out 4 different recipes for us and I decided to make a spiced Foie Gras with fig marmalade. I was really happy with the result, it was delicious and a great present to bring home. Everyone who visited our home tasted it. I wish it was that easy to make at home.
We deveined the lobes, exactly like you can see in my former post about foie gras.
Then the next day I packed my terrine in a vacuum pack and two days after took it with me on the plane to Israel.