Terrine de Foie Gras

🧂 Ingredients

• 600 g Whole duck foie gras(Must be fresh, high-quality foie gras. Look for lobes that are firm but slightly yielding to the touch.)
• 10 g Fine sea salt(Approximately 2 teaspoons. Adjust to taste, but do not oversalt.)
• 2 g Freshly ground white pepper(Approximately 1/2 teaspoon. White pepper is preferred for its subtle heat and to avoid dark flecks.)
• 45 ml Sauternes wine(Approximately 3 tablespoons. A sweet dessert wine like Sauternes, Monbazillac, or even a good quality brandy or Armagnac can be used.)
• for serving Brioche or toasted baguette slices(Toasted brioche or baguette is traditional and complements the richness of the foie gras.)
• for serving Fleur de sel(A pinch of flaky sea salt to finish each slice.)

👨‍🍳 Instructions

1. 1

   Prepare the Foie Gras: Gently separate the lobes of the foie gras. Carefully remove the large veins and any smaller blood vessels using your fingers or a small paring knife. Be delicate to avoid breaking the liver too much. The goal is to remove the fibrous parts while keeping the liver as intact as possible.

   ⏱️ 45 minutes
2. 2

   Season the Foie Gras: In a small bowl, combine the fine sea salt, white pepper, and Sauternes wine. Gently massage this mixture all over the foie gras, ensuring it is evenly coated. Let it marinate at room temperature for about 30 minutes, allowing the flavors to penetrate.

   ⏱️ 30 minutes
3. 3

   Pack the Terrine: Preheat your oven to 100°C (212°F). Line a terrine mold (approximately 1-liter capacity) with plastic wrap, leaving enough overhang to fold over the top. Carefully arrange the seasoned foie gras pieces into the terrine mold, pressing them gently to fill any gaps and create a compact block. Fold the overhanging plastic wrap over the top of the foie gras.

   ⏱️ 15 minutes
4. 4

   Cook the Terrine: Place the terrine mold inside a larger baking dish. Pour hot water into the larger dish to come about halfway up the sides of the terrine mold, creating a bain-marie (water bath). Carefully transfer to the preheated oven. Cook for 40-50 minutes, or until the internal temperature of the foie gras reaches 52°C (125°F) when measured with an instant-read thermometer inserted into the thickest part. The foie gras should appear slightly firm but still have a gentle give.

5. 5

   Weight and Chill: Once cooked, carefully remove the terrine mold from the water bath. Place a piece of cardboard cut to size (wrapped in plastic wrap) directly on top of the foie gras. Place weights (such as cans or specialized terrine weights) on top of the cardboard to gently press the foie gras. Allow it to cool to room temperature, then refrigerate for at least 2-3 days. This resting period is crucial for the flavors to meld and the texture to set.

   ⏱️ 2-3 days
6. 6

   Serve: To serve, carefully unmold the terrine or slice it directly from the mold. For clean slices, dip a thin, sharp knife in hot water, wipe it dry, and slice. Serve chilled slices of the terrine with toasted brioche or baguette and a sprinkle of fleur de sel.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Veining foie gras requires patience and a delicate touch. If you are new to this, watch a video tutorial or practice on a less expensive piece first.
• ✓Avoid overcooking the foie gras, as this will result in a dry and grainy texture. The target internal temperature is key.
• ✓The resting period (2-3 days) is essential for the flavors to fully develop and for the terrine to achieve its characteristic firm yet yielding texture.

🔄 Variations

• Add a tablespoon of Armagnac or Cognac along with the Sauternes for a deeper flavor profile.
• Incorporate thinly sliced black truffles into the terrine before cooking for an added layer of luxury.

🥗 Nutrition

Per serving