Terrine de Foie Gras

The terrine de foie gras is a symbol of the French culinary traditions and naturally find its place on French tables for Christmas. It can be made either from duck or goose foie gras (fat liver) and generally come from the two main regions of production that are Alsace (north eastern France) and the Périguord (south western France).

Recipe for a medium size terrine:

  • 1 duck or goose foie gras weighing 500g+
  • 1 glass of Armagnac
  • 30g goose fat
  • 7g salt
  • 6g pepper
  • 1 lemon juice
First, lets prepare our liver, with the tip of a sharp office knife peel of the thin skin on the top of the liver. Trim all the green bits. Then, separate the two lobes with your hands and take out the large nerve that has been exposed, by pulling it gently. All the small nerve endings should come with it. Remove all the nerves and bloody bits. Then, wash it of under a small fillet of cold fresh water and dry it thoroughly.
Place your liver into a cast iron terrine, season it with the salt and pepper. Add the Armagnac and lemon juice cover with some cling film and put it in the fridge for 24h.
The next day, start your oven at 120 degrees Celsius (248F). Place a tray with some water into the oven and bring it to temperature. Melt down the goose fat and pour it over the foie gras. Then, place your terrine into this bain-marie and cook for 25 minutes.
Take it out of the oven and allow to cool down quickly. Place in the fridge for another 24h.

Note : it will keep for up to 10 days in the fridge.

Serve 50g per person (deep your knife in hot water first) with some warm toasted brioche and a glass of Sauterne or black muscat wine.

Foie gras can also be cooked fresh, like pan fried like on this recipe.
Gluten free, dairy free, nut free, suitable for pregnant women.