Foie Gras Terrine
A luxurious French delicacy, foie gras terrine is a perfect balance of rich flavors and smooth texture. Perfect for special occasions or indulgent appetizers.
Servings: 8
Calories: 1602kcal
Ingredients
- 1 pound foie gras, raw
- 5 grams sea salt
- 1.5 grams fresh ground black pepper
- 0.5 grams sugar
Instructions
DEVEIN THE FOIE GRAS
- Place the foie gras liver in a bowl and run the cold water tap for about ½ hour, thus removing any blood in the vessels. If the water is not very, very cold, add some ice cubes to the bowl. Remove the main nerve and devein the lobe by making some cuts to remove main vessels.
SEASON THE FOIE GRAS
- Break down the liver into large pieces, season with salt, pepper, and sugar, and mix well. Preheat oven to 350ºF
MAKE & BAKE THE FOIE GRAS TERRINE
- Transfer the foie gras into the terrine, and press down to compact the marinated livers. Cook in a hot Bain Marie for about 20 minutes; the internal temperature should reach 120°F.
PRESS & CHILL
- Remove terrine from water bath and place in a deep dish. Invert lid to exert a light pressure on it; this will force rendered fat to the surface. If the terrine does not have one, cut a piece of cardboard slightly smaller than the mold and wrap it in several layers of plastic wrap. Place inverted lid (or cardboard) on the liver and weigh it down with two 1-pound cans from your pantry for 20 minutes at room temperature. Then, remove the weights and cover the terrine with the fat that was forced out.
- When its fat entirely covers foie gras, wrap terrine tightly, and refrigerate for at least one day before serving.
SERVE THE FOIE GRAS TERRINE
- To serve, unmold by dipping terrine briefly in hot water and, using a hot knife, cut into serving slices.
- Serve with French Melba toast, toasted brioche slices or toasted bread.
Video
Notes
Did you know?
- Foie Gras is an ancient delicacy known since the ancient Egyptian times. The Romans knew about fattening methods 2,000 years ago, as they were very fond of goose-liver paste.
- The term comes from the French word for liver, Foie; however, Foie Gras can mean any fattened liver (from pigs, hens or capons), not just goose liver.
- King Louis XVI (1754-1793) of France favored Foie Gras, and during his reign, Chef Jean Joseph Close (1757-1828), while working in Strasbourg, incorporated goose liver with veal and bacon and cooked it in a crust (en croute), which he called Pate a la Contades.
- Foie Gras became known as Foie Gras de Strasbourg with the city of Strasbourg is known as the "Capital of Foie Gras" for more than a century.
Cooking Tips for Foie Gras Terrine
- Cold Water for Deveining: Ensure the water you use to rinse the foie gras is very cold to prevent any warming of the liver. This helps maintain the delicate texture.
- Use a Bain Marie: Cooking the foie gras in a Bain Marie (water bath) helps to evenly cook the liver without overcooking, ensuring a smooth and silky texture.
- Resting Time: Allow the terrine to rest in the fridge for at least 12 hours after cooking to let the flavors develop. The longer you leave it, the better the taste.
- Weight for Pressing: The weight used to press the foie gras terrine should be light enough to compress without crushing the liver. Cans or other weights should be used carefully to maintain the delicate texture.
- Serving Tip: Serve foie gras terrine at room temperature for the best texture. Remove it from the fridge about 30 minutes before serving to ensure it slices cleanly and is not too firm.
- Storage: Store any leftover foie gras terrine tightly wrapped in the refrigerator for up to a week. It can also be frozen, but it is best enjoyed fresh.
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