CLASSIC DUCK FOIE TERRINE
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
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Lubega Iralio
[email protected]Nope, never again.
Kyree Miller
[email protected]Avoid this recipe at all costs!
Carlo Nolasco
[email protected]This recipe sucks.
MAHAD MORGAN
[email protected]I would not recommend this recipe to anyone.
Doreen McDonough
[email protected]This terrine is not worth the time or money. It's a lot of work for a dish that's just okay.
Abdul Salaam
[email protected]This recipe is too complicated for the average home cook. I would recommend it only to experienced cooks who are comfortable working with foie gras.
Mr software
[email protected]I followed the recipe exactly, but my terrine didn't turn out as well as I hoped. It was a bit dry and crumbly.
Angela Iwanyszyn
[email protected]I had a hard time finding all of the ingredients for this recipe. I ended up having to substitute some things, which may have affected the final product.
Bisma Ateeq
[email protected]I was disappointed with this terrine. It was too rich and fatty for my taste. I think I'll stick to pâté de campagne next time.
husnain abbasi abbasi
[email protected]I'm not a huge fan of foie gras, but I thought this terrine was pretty good. The flavors were well-balanced and the texture was smooth and creamy.
Harish Thapa
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing. I'm definitely going to make this terrine again and again.
Pat Blauth
[email protected]This terrine is a must-try for any foie gras lover. It's rich, creamy, and flavorful. I can't wait to make it again.
Niloy KAr
[email protected]I've never had duck foie terrine before, but I'm glad I tried it. It's a delicious and unique dish that I would definitely recommend.
Mudassar Khan
[email protected]This terrine is a bit pricey to make, but it's worth every penny. It's a truly special dish that's perfect for a special occasion.
Bert Irvine
[email protected]I love the combination of flavors in this terrine. The duck and foie gras are rich and decadent, while the bacon and pistachios add a nice salty and crunchy contrast.
Jesus Santiago
[email protected]This terrine is absolutely stunning! I served it at a dinner party last night, and my guests raved about it. It's definitely a dish that will impress your friends and family.
Angel Bower
[email protected]This was my first time making duck foie terrine, and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and I had no trouble following it.
Ali Razasaadi
[email protected]I've made this terrine a few times now, and it's always a hit. It's a bit time-consuming, but it's worth the effort. The end result is a luxurious and decadent dish that's perfect for a special occasion.
Anis shah
[email protected]This duck foie terrine was a delight! The flavors were rich and complex, and the texture was smooth and creamy. I especially enjoyed the contrast between the crispy bacon and the velvety foie gras.