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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ruby Rushton
[email protected]This terrine was a disaster. The foie gras was grainy and the duck was dry. I followed the recipe exactly, so I'm not sure what went wrong.
Malik Wasif
[email protected]This recipe was a bit too rich for my taste. The foie gras was very overpowering, and I couldn't really taste the duck. I would recommend using less foie gras next time.
Major Killer SA
[email protected]I'm not a huge fan of foie gras, but I thought this terrine was pretty good. The duck flavor was very prominent, and the foie gras added a nice richness. I would definitely make it again.
morrison Jordan
[email protected]This terrine was a big hit at my party. Everyone loved the rich, creamy texture and the subtle flavors of the duck and foie gras.
Sineth Sankalpa
[email protected]The flavors in this terrine are amazing! The duck and foie gras are so rich and decadent, and the pistachios add a nice touch of crunch. I would definitely recommend this recipe.
Aubryana Wilkerson
[email protected]This recipe was a bit more challenging than I expected, but it was worth the effort. The terrine turned out beautifully, and it was absolutely delicious. I would definitely make it again for a special occasion.
Puja Khanal
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The foie gras is so rich and decadent, and the pistachios add a nice touch of crunch. I usually serve it with a side of crusty bread and a glass of Sauternes.
Suzan Marvin
[email protected]This duck foie terrine recipe was a hit at my dinner party! The flavors were rich and complex, and the texture was smooth and creamy. I would definitely recommend this recipe to anyone looking for a special occasion dish.