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Foie Gras Terrine recipe

This luxurious terrine is a classic ofFrench cuisine.

Recipe: Foie Gras Terrine

3 foie gras (about 1 1/2 pounds each)
4 teaspoons salt – divided use
2 teaspoons cracked black peppercorns – divided use
4 cups port wine
PortWine Reduction

  • Season the foie gras with 2 teaspoonsof the salt and 1 teaspoon of the cracked pepper. Put them ina large plastic storage bag or a large shallow plastic bowl.Pour in the port wine. Refrigerate for 12 hours, turning themabout every 2 hours.
  • Remove the foie gras from the bags orbowl and discard the marinade.
  • Season the foie gras with the remaining2 teaspoons salt and 1 teaspoon cracked pepper. Cut each diagonallyinto 4 pieces, each about 1-inch wide.
  • Line a classic terrine mold (12 x 4 x2-inches) with a sheet of plastic wrap, leaving enough to overlapthe edges by about 3-inches.
  • In a large skillet over high heat, searthe foie gras, 4 to 5 pieces at a time, browning them evenly,30 to 45 seconds per side. Drain the fat from the skillet aftercooking each batch and strain it through a fine-mesh sieve intoa bowl.
  • Arrange a layer of the seared foie grasin the bottom of the prepared terrine. Pour about a cup of thestrained fat over the layer of foie gras. Arrange the next batchof foie gras in another layer, pressing it down gently but firmlyso that there are no air pockets. Repeat the process until allthe pieces are in the terrine. Reserve 1/2 cup of the remainingstrained fat and discard the rest. Refrigerate the fat.
  • Fold the plastic wrap tightly over thefoie gras. Wrap the entire terrine tightly with another largesheet of plastic wrap. Weight the top with a brick or two wrappedin aluminum foil. Refrigerate for 12 hours.
  • Remove the terrine from the refrigeratorand briefly submerge the bottom in hot water, then carefullylift it out of the mold, grabbing the plastic wrap. Melt thereserved 1/2 cup fat and generously brush the sides, top, andbottom of the terrine. Wrap the terrine tightly in fresh plasticwrap, and refrigerate for 12 hours more.
  • To serve, cut into slices. Serve withthe croutons and drizzles of the port wine reduction.

    Makes 18 to 20 servings.


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