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Recipe : **** Terrine of Fresh Foie Gras

Terrine of Fresh Foie Gras
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    50 min
  • Difficulty
    Very easy
  • Pause
    24 h
  • Ready in
    25 h 20
  • Price
    High budget
  • Rate:
             

Categories

MenuGourmet Selection !
Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
foie, foie gras, foie gras, terrine, liver

Recipe's Ingredients

  Quantities for people → Recalculate
  • pork fat back, 1/16 inch thick
  • flour and water mixed into a thick paste
  • 12 to 18 baguette slices, lightly toasted
  • salt and fine, freshly ground pepper
  • pineau de charentes
  • 400 g fresh duck foie gras

  • Recipe preparation steps

  • 1
    Devein foie gras. Place in a non–reactive bowl and sprinkle with pineau, salt and pepper. Mix and set aside overnight.
  • 2
    Line a 600 gram rectangular terrine with fat back allowing sufficient excess to fold back over top of terrine. Tightly pack foie gras into the terrine and level top. Fold fat back over the top of the foie gras. Place lid on top of terrine and seal with flour and water paste.
  • 3
    Preheat oven to 300°F . Place terrine in a "bain marie" (water boil) and fill with hot water half way up the side of the terrine. Bake for about 50 minutes or until a skewer placed through the vent in the terrine lid feels warm when touched to the wrist.
  • 4
    Remove from bain marie and refrigerate terrine overnight.
  • 5
    To unmold, carefully run a knife around the inside surface of the sides of the terrine. Turn upside down and shake to loosen. Scrape yellow foie gras fat from surface and save for other uses. Trim one end to expose foie gras and serve with baguette slices.
  • Ready !



 

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