Foie Gras Terrine
Many gourmands think of Foie Gras terrine as the supreme delicacy. You must follow the exact weights of the ingredients as the seasoning of this terrine is perfect.
Servings: 8
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.
