Foie Gras Recipe

Foie Gras Recipe: Incredibly Delicious Duck Liver Pate

Ingredients

  • 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 lavender

Quick 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.

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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.

Duck liver remove nerves
Foie Gras Recipe – Open the goose liver with a knife and reach the veins and nerves, remove them
Removing nerves inside duck liver
Foie Gras Recipe – Removing nerves inside duck or goose liver

Instructions

  1. Prepare foie gras (see Preparing a Foie Gras Terrine), stopping at step 4.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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