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Goose liver terrine with Pidy Gourmet Mini-Baba in red port

  • 4 Pidy Gourmet Mini-Babas
  • 400 g goose liver terrine
  • 1 l skimmed herb stock
  • 1 bottle Tawny Port
  • 100 g butter
  • Make a skimmed stock with plenty of herbs and add some Tawny Port
  • Leave the stock to cool to approximately 80 °C
  • Put the Pidy Gourmet Mini-Babas in using a skimmer
  • Turn in the stock so that they absorb an even amount of liquid
  • Remove from the stock and leave to drain
  • Arrange 1 Pidy Gourmet Mini-Baba on a plate
  • Put a diagonally sliced piece of terrine on the plate
  • Reduce 15 ml Tawny Port per person and bind with butter, in order to decorate the plate