Best 2 Classic Duck Foie Terrine Recipes
Indulge in the exquisite flavors of French cuisine with our comprehensive guide to creating a classic duck foie gras terrine. This luxurious dish, often served as an elegant appetizer or pâté, combines the rich, buttery texture of duck liver with a medley of aromatic spices and herbs. Our detailed recipe provides step-by-step instructions, ensuring a perfect terrine every time.
Along with the classic duck foie gras terrine recipe, we also offer variations that cater to diverse preferences. For those who prefer a milder flavor, our chicken liver terrine offers a delectable alternative. If you seek a vegetarian option, our vegetable terrine, crafted with a colorful array of roasted vegetables, herbs, and nuts, delivers a symphony of flavors and textures.
Furthermore, we present a tantalizing recipe for duck confit terrine, a rustic and savory dish that showcases the succulent flavors of duck legs preserved in their own fat. And for a unique twist, our foie gras and pistachio terrine combines the luxuriousness of foie gras with the nutty crunch of pistachios, creating a harmonious balance of flavors.
Whether you're a seasoned chef or a home cook seeking to impress your guests, our collection of terrine recipes offers something for everyone. Embark on a culinary journey and discover the art of creating this French delicacy in your own kitchen.
CLASSIC TERRINE OF FOIE GRAS
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.
Categories Duck Appetizer Bake Cognac/Armagnac Chill Gourmet Sugar Conscious Low Sugar Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 first-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie gras won't cook too quickly).
- Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper. Sprinkle one third of Sauternes in terrine and firmly press large lobe of foie gras, smooth side down, into bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.) Sprinkle with another third of Sauternes. Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining Sauternes. Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil.
- Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in middle of oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120°F, 1 to 1 1/2 hours, or 160°F (for USDA standards), about 3 1/2 hours.
- Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Put wrapped cardboard directly on surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows). Let stand at room temperature 20 minutes.
- Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine). Chill, covered, until solid, at least 1 day.
- Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.
ARIANE DAGUIN'S FRENCH KISSES AND GASCOGNE SUSHI
Provided by Jonathan Reynolds
Categories appetizer
Time 20m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Two to three weeks ahead, soak the prunes in Armagnac, checking frequently and adding more Armagnac if necessary (prunes absorb it quickly).
- Place the duck terrine in the bowl of a food processor. Pulse until smooth and spreadable (do not overpulse). Reserve 10 tablespoons for the Gascogne sushi and put the rest in a pastry bag fitted with a large tip.
- Pipe the foie gras into prunes (use your finger to make the center larger) to create French kisses.
- For Gascogne sushi, spread 1 tablespoon of mousse onto each duck prosciutto slice and roll up.
Tips:
- Start with high-quality duck liver. Look for a liver that is plump and has a smooth, even color.
- Soak the liver in milk for at least 30 minutes before cooking. This will help to remove any impurities and make the liver more tender.
- Cook the liver gently. Overcooking will make it tough and dry.
- Season the liver well. Use a variety of spices and herbs to create a flavorful terrine.
- Wrap the terrine tightly in plastic wrap and refrigerate for at least 4 hours before serving. This will help the terrine to set and develop its flavor.
Conclusion:
Duck foie terrine is a classic French dish that is perfect for any special occasion. It is rich, flavorful, and easy to make. With a little planning and effort, you can create a terrine that will impress your guests and leave them wanting more.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
