Classic Duck Foie Terrine

By Jonathan Reynolds

Published June 7, 2003

Total Time
1 hour, plus refrigeration
Rating
4(8)
Comments
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Featured in: FOOD; Six Chefs in Five Acts

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Ingredients

  • 1 whole fresh Grade A foie gras, about 1 ½ pounds, at room temperature

  • 1 ½ teaspoons salt

  • ¼ teaspoon ground white pepper

  • ⅔ cup of Sauternes, muscat or port

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 80 milligrams cholesterol; 262 calories; 14 grams monosaturated fat; 8 grams saturated fat; 23 grams fat; 370 milligrams sodium; 6 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Three to five days ahead, preheat the oven to 190 degrees. Gently separate the lobes and pick out and discard large veins and greenish bile, if any. Try not to break the liver up. (If not at room temperature, it will fall apart.)

  2. Step 2

    Place first lobe in a terrine large enough to hold the foie gras snugly. Sprinkle with half the salt and pepper. Splash on 1 tablespoon of the wine, layer the other lobe and any small pieces on top and add the remaining wine. Season with the remaining salt and pepper. Cover the terrine snugly with plastic wrap.

  3. Step 3

    Line the bottom of a roasting pan with a kitchen towel and place the terrine on top. Pour in enough hot (not boiling) water to come an inch or so up the sides of the terrine. Bake until an instant-read thermometer inserted into the foie gras reaches 115 degrees. (The U.S.D.A. recommends an internal temperature of 160 degrees.)

  4. Step 4

    Remove from oven and take the terrine out of the roasting pan. Place a weight on top and leave at room temperature for 30 minutes.

  5. Step 5

    Pour off any juices that have accumulated and use a gravy separator to separate the juices from the fat. Pour the fat back on top of the terrine. Discard juices.

  6. Step 6

    Refrigerate 3 to 5 days. To serve, slice thinly or use for French kisses and Gascogne sushi. Terrine keeps, refrigerated, up to 15 days.

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4 out of 5
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Comments

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Anne-Marie Lerou

how much fat does the foie gras render? I cook the foie gras sous-vide; it renders at least 1/4 of its weight in fat - is that normal?

Frogzz

I do my terrine similarly, except that I put a lid on and seal it with a mixture of flour and water. The terrine is also placed in a bain-marie for 30-40min according to the size of the foie gras, 5 min by 100g of foie gras. Then cooled off out on my kitchen counter, and once cool I refrigerate it for a couple of days before opening. The fat should have moved on top of the foie gras, and we keep it to roast potatoes in it.

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