Best 2 Classic Terrine Of Foie Gras Recipes

**A Classic Terrine of Foie Gras: A Culinary Journey of Richness and Tradition**

Indulge in the exquisite flavors of a classic terrine of foie gras, a luxurious and iconic dish steeped in French culinary history. This article presents a collection of carefully curated recipes that guide you through the art of crafting this delectable delicacy. From the selection of the finest foie gras to the techniques of seasoning, molding, and cooking, each recipe offers a unique perspective on creating a terrine that tantalizes the taste buds and captivates the senses. Discover the secrets of balancing the richness of foie gras with aromatic herbs, spices, and complementary ingredients, resulting in a symphony of textures and flavors. Explore variations that incorporate different cooking methods, from the traditional terrine cooked in a water bath to modern interpretations that utilize sous vide techniques. Whether you're a seasoned chef or a home cook looking to impress your guests, these recipes provide a comprehensive guide to mastering the art of foie gras terrine, ensuring an unforgettable dining experience.

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CLASSIC TERRINE OF FOIE GRAS

Classic Terrine of Foie Gras image

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

Ingredients

1 (1 1/2-lb) whole raw Grade A duck or goose foie gras at room temperature, cleaned and deveined
4 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup Sauternes or 3 tablespoons Armagnac
Accompaniment: toasted slices of pain de mie (dense white sandwich loaf) or baguette
1 piece of cardboard trimmed to fit just inside top of terrine, wrapped well in plastic wrap
1 3-lb weight (1 or 2 large soup cans)
Special Equipment
1 (3- to 4-cup) ceramic terrine, 2C/ 3 inches deep (preferably oval and with a lid); a piece of cardboard trimmed to fit just inside top of terrine, wrapped well in plastic wrap; and a 3-lb weight (1 or 2 large soup cans)

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.

CLASSIC DUCK FOIE TERRINE

Classic Duck Foie Terrine image

Provided by Jonathan Reynolds

Categories appetizer

Time 1h

Number Of Ingredients 4

Ingredients

1 whole fresh Grade A foie gras, about 1 1/2 pounds, at room temperature
1 1/2 teaspoons salt
1/4 teaspoon ground white pepper
2/3 cup of Sauternes, muscat or port

Steps:

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

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 370 milligrams

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
Use high-quality ingredients: The quality of your ingredients will greatly affect the final dish. Use the best foie gras, butter, and other ingredients that you can find.
Season the foie gras generously: Foie gras has a mild flavor, so it is important to season it well. Use a combination of salt, pepper, and other spices to taste.
Cook the foie gras slowly and gently: Foie gras is a delicate ingredient, so it is important to cook it slowly and gently. This will help to prevent it from becoming tough or overcooked.
Let the terrine rest before serving: Once the terrine is cooked, let it rest for at least 1 hour before serving. This will help the flavors to develop and the terrine to firm up.

Conclusion:

Classic terrine of foie gras is a delicious and elegant dish that is perfect for special occasions. With careful preparation and attention to detail, you can create a terrine that will impress your guests. So next time you are looking for a special dish to serve, give this classic terrine a try. You won't be disappointed.