- 85g duck fat, (6 tablespoons)
- 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
- 1 duck liver (about 100g ), cut into 1-inch pieces
- 1/4 teaspoon Herbes de Provence
- 1 clove garlic, peeled and crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Cognac
- 1 finely chopped black truffle – (optional)
- 16 1/4-inch-thick horizontal slices from a small baguette, toasted
Herbes de Provence: Herbal mixture of basil, thyme, marjoram, fennel, rosemary, sage and even lavenderQuick Culinary Tips
This luxurious dish is a classic of French cuisine. The word terrine refers to the pot in which it is cooked—an earthenware cooking dish with a tightly fitting lid. The main feature of a terrine is that the ingredients are steamed in their own juices.
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight (see “special equipment,” below), and the seasonings accordingly. If you don’t have an oval terrine, you could use a ceramic soufflé dish or a glass loaf pan that’s just large enough for the foie gras to fit in snugly. Note that a foie gras terrine is supposed to have a layer of fat—it may look a bit odd, but it’s actually quite delicious.
- Prepare foie gras (see Preparing a Foie Gras Terrine), stopping at step 4.
- Place foie gras in a medium bowl, break into even pieces, and add sauternes. Season with salt and pepper and allow to marinate 2 hours.
- Preheat oven to 200°. Remove foie gras from marinade; press into a 2 1⁄2-cup terrine, leaving a bit of space at top. Place terrine on 3 folded-over paper towels in the bottom of a deep skillet, and fill skillet with hot water to reach halfway up sides of terrine. Cook until internal temperature of foie gras reaches 115° on a meat thermometer, about 30 minutes. Pour off fat and reserve. Cool terrine.
- Cut a piece of cardboard to fit inside top of terrine and wrap it in plastic wrap. Gently press cardboard onto foie gras; weight with a small can for 1 hour. Remove can and cardboard, return reserved fat to terrine, cover, and refrigerate 1–2 days.
- To unmold, dip terrine in a bowl of warm water for 30 seconds, run a knife along edges, and invert onto a plate. (Reserve fat in terrine.) Serve thinly sliced, garnished with truffle, if desired. If covered in reserved fat leftovers will keep, refrigerated, for 1 week.