Terrine de Foie Gras

 

Poor Man's Caviar Dip • Chicken Liver Pâté • Middle Eastern Hummus • Swiss Fondue • Green Chiles and Feta Dip • Terrine de Foie Gras • Foie Gras Terrine with Figs • Guacamole Dip

© JACQUES & COMPANY 2013

 

Makes 8 servings

1 500-gram whole duck foie gras, fresh, 'A' grade

1 tablespoon sea salt, fine

1 teaspoon white pepper, ground

Let the foie gras warm up at room temperature for 1 hour. Separate the two lobes and carefully. Remove the blood veins with a paring knife without damaging the lobes too much.

Season the foie gras all over with the salt and pepper. With your fingers carefully press  the large lobe cut side up in the 'terrine' (to avoid air pockets), then place and press the small lobe cut side down over the other lobe. Wrap the terrine into plastic wrap and chill overnight.

Let the foie gras terrine warm up at room temperature for 1 hour before cooking. Place the wrapped foie gras terrine in a bain-marie pan filled with hot water at 160° in a preheat oven set at 250° for exactly 20 minutes.

Remove the terrine from the bain-marie and cool at room temperature for 1/2 hour, then chill overnight or 2 days for the flavor to develop even more.

Cut into 1/2" slices with a warm knife and serve with freshly toasted country bread and/or brioche.

Note: The terrine should be just large enough to fit the foie gras, and if your terrine comes with a lid you can dispense with the plastic wrap.

Wine suggestion: A sauterne, or vintage port wine.

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