Terrine of Foie Gras


Servings: 8 people
Preparation Time: 30 min
Cooking time: 20 min
Waiting time: 12 hour
Total Time: 12 hour50 min
Categories: Cold Appetizers; Christmas


1 pound Foie Gras, raw
5 grams of sea salt
1.5 grams of Fresh ground black pepper
0.5 gram of Sugar
Toasted bread


Many gourmands think of Foie Gras terrine as the supreme delicacy. You must follow the exact weights of the ingredients as the seasoning of this terrine is perfect.


  1. Preheat oven to 350ºF
  2. Place the foie gras liver in a bowl and run the cold water tap for about ½ hour, thus removing any blood in the vessels. If the water is not very, very cold, add some ice cubes to the bowl. Remove main membrane and devein the lobe by making some cuts to remove main vessels. Break down the liver into large pieces, season with salt, pepper and sugar, and mix well.
  3. Transfer the foie gras into the terrine, and press down to compact the marinated livers. Cook in a hot Bain Marie for about 20 minutes; the internal temperature should reach 120°F.
  4. Remove terrine from water bath and place in a deep dish. Invert lid to exert a light pressure on it; this will force rendered fat to the surface. If the terrine does not have a lid, or the lid has a handle, cut a piece of cardboard slightly smaller than the mould and wrap it in several layers of plastic wrap. Place inverted lid (or cardboard) on liver and weigh it down with two 1-pound cans from your pantry for 20 minutes at room temperature. Then, remove the weights and cover the terrine with the fat that was forced out.
  5. When foie gras is entirely covered by its fat, wrap terrine tightly, and refrigerate for at least 1 day before serving.
  6. To serve, unmold by dipping terrine briefly in hot water and, using a hot knife, cut into serving slices.
  7. Serve with French Melba toast, toasted brioche slices or toasted bread.
  8. Did you know? History: Foie Gras is an ancient delicacy known since the ancient Egyptian times. The Romans knew about fattening methods 2,000 years ago, as they were very fond of goose-liver paste. The term is derived from the French word for liver, Foie; however, Foie Gras can mean any kind of fattened liver (from pigs, hens or capons), not just goose liver.
  9. King Louis XVI (1754-1793) of France favored Foie Gras, and during his reign, Chef Jean Joseph Close (1757-1828), while working in Strasbourg, incorporated goose liver with veal and bacon and cooked it in a crust (en croute), which he called Pate a la Contades. Foie Gras became known as Foie Gras de Strasbourg with the city of Strasbourg being known as the "Capital of Foie Gras" for more than a century.

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