Ingredients (for ten people)
For the marinade
Goose foie gras extra, 1,5kg
Passito wine (Italian sherry-type wine), 150g
Brandy, 150g
Salt, 20g
Sugar, 2g
Freshly ground pepper, as needed
For the garnish
Ripe figs
Sugar, 150g
Water, 1 tablespoon
Bonini Traditional Balsamic Vinegar of Modena DOP, 50g
Freshly ground pepper, as needed
Method
Cut the foie gras in 6 to 8 pieces, removing the largest veins and arteries, and put it in a heat-safe plastic bag.
Mix the salt, sugar and pepper into the Passito wine and brandy. Pour the mixture into the plastic bag, making sure the foie gras gets wet on all sides.
Close the bag and boil it; after boiling, let the foie gras marinate for 24 hours, turning the bag every once in a while.
Open the bag and discard the liquid.
Clean out quickly any residual red veins and nerves, without cutting up the foie gras too much, in order to prevent oxidation.
Mix the foie gras in a bowl and knead lightly; press into a porcelain container, 22cm long and 8cm high. Leave the top exposed to the air. Cover the container with a sheet of baking paper, close with the lid, and refrigerate the terrine for 2 hours.
Remove from the refrigerator and cook in a bain-marie in the oven at 180°C (355°F) for 12 minutes. Remove from the oven, cool down by placing the container in a bowl of water and ice cubes, and put the terrine back in the refrigerator.
Let the sugar melt in a pan on a flame with a tablespoon of water until caramelized, add the Traditional Balsamic Vinegar and boil for approximately 15 minutes until the mixture reaches a syrupy consistency; then let it cool.
Peel the figs and open them with a fork, add a spoonful of the Balsamic Vinegar syrup and dress with pepper.
Slice the terrine into thin slices (approximately 0.5 cm thick); set them in the plates and surround each slice with a stainless steel cylindrical food shape.
Fill the free space in the circle with figs, without breaking the terrine.
Remove the cylinder, drizzle with the caramel syrup, decorate with chives, grind some more pepper on top and serve, accompanied with warm raisin bread or brioche bread.
