The Art Of Savoring Foie Gras Terrine

Foie gras is a delicacy with a rich history, dating back to 2500 BC. The process of making it involves force-feeding ducks or geese to fatten their livers, which is a controversial practice that has been banned in some countries. However, in France, foie gras is considered a protected cultural and gastronomical heritage, and it is typically served as a classic French starter. To eat foie gras terrine, it is recommended to serve it chilled, with slices of crusty bread, toast, or brioche, and a fruity chutney, jelly, or jam. It pairs well with a glass of sweet white wine, such as Sauternes or late-harvest Jurançon. When slicing the foie gras terrine, it is important to use a hot knife to ensure clean and perfect cuts.

How to serve foie gras terrine

To serve foie gras terrine, first unmould it gently onto a clean cutting board. Run warm water over the outside of the terrine dish to loosen it slightly. For slicing, use a knife that has been dipped in hot water to make clean, perfect slices every time. Remember that foie gras is delicate, so it’s best to handle it with care. Thin slices can be fanned out on a platter for serving.

Foie gras terrine should be served chilled with crusty bread, such as baguette, brioche, or a cranberry walnut loaf. It can also be served with a fruit compote or chutney, such as fig jam, and a sprinkling of coarse fleur de sel. To drink, a glass of Sauternes or late-harvest Jurançon, both wines from the Southwest of France, are good choices.

What to serve foie gras terrine with

Foie gras is a rich and buttery delicacy, so it is best paired with something that will complement its creamy, fatty flavour. Here are some ideas on what to serve alongside foie gras terrine:

Bread

A slice of good quality, fresh bread is a classic accompaniment to foie gras. You can opt for a crusty peasant-style loaf, a baguette, or a toasted brioche. Some sources suggest spiced bread or a cranberry walnut loaf.

Toast

Toast is also a popular choice, especially when serving foie gras as a starter. A dense white sandwich loaf or brioche is recommended, but any good-quality bread will work.

Jam or Compote

A sweet contrast to the savoury foie gras, fig jam or balsamic fig compote is a traditional pairing. You could also try apple chutney or jelly, or any other fruit compote or chutney.

Salad

A simple salad of mixed leaves can also be served on the side.

Wine

To drink, a sweet white wine is the best choice to accompany foie gras. A glass of Sauternes, Jurançon, or Monbazillac from France is recommended.

Other Options

For a more substantial meal, foie gras can be served with a steak, burger, or quail. It can also be used to top a pastry shell or stuffed into prunes or pastry cream puffs for canapes.

How to remove foie gras from the terrine

To remove foie gras from the terrine, start by placing the terrine in hot water for about a minute. This will help to loosen the foie gras and make it easier to remove. Next, use a foie gras scoop or a hot knife to gently detach the fat from the edges of the terrine. Be careful not to break the foie gras into pieces. Once the edges are detached, turn the terrine upside down onto a tray or serving dish. If needed, use a hot knife to help loosen the foie gras from the terrine.

Foie gras is delicate, so it's important to handle it with care during the removal process. It's also worth noting that foie gras should be allowed to mature for at least a few days before serving. This will ensure that the flavours have fully developed and that the foie gras has reached the desired texture.

When serving, it is recommended to use a wire slicer or a hot knife to slice the foie gras into thin, even slices. Foie gras can be served on a tray or platter with accompaniments such as bread, brioche, or toast. It can also be served with a variety of toppings or spreads, such as fig jam, fruit compote, or chutney.

How to slice foie gras terrine

To slice a foie gras terrine, you will first need to unmould it. To do this, gently run warm water over the outside of the terrine dish to loosen it, then turn it upside down onto a clean cutting board.

When slicing the foie gras, use a sharp knife that has been dipped in hot water to ensure clean and perfect cuts. Foie gras is delicate, so handle it with care. Cut the slices thinly and fan them out on a platter for serving.

You can also serve the foie gras in the terrine mould, especially if you are serving it with the traditional French accompaniments of hot serving spoons and a bowl of hot water. Dip the spoons into the hot water so they can easily slice through the rich foie gras, which is usually spread on a slice of bread.

The best wine to pair with foie gras

When it comes to choosing the best wine to pair with foie gras, there are several options to consider. The type of foie gras and the desired flavour profile will influence the ideal wine pairing. Here are some recommendations to make your foie gras dining experience exceptional:

Wine Pairings for Different Types of Foie Gras

Foie gras entier, which is seasoned with salt, pepper, and cognac, pairs well with a fruity red wine like Pinot Noir or Chenin Blanc. This type of foie gras is often served with a raspberry or red currant sauce, so the wine's fruitiness complements the dish.

Moulard foie gras, made from the liver of a cross between a male duck and a female goose, is best accompanied by a dry white wine such as Chardonnay. Its rich flavour and thin slices make it ideal for parties, and the dry white wine provides a refreshing contrast.

For foie gras torchon, a bold red wine like Cabernet Sauvignon is a perfect match. The torchon cooking style involves slow-simmering the liver in cream and butter, resulting in a silky texture. The boldness of the wine stands up to the richness of the dish.

Foie gras parfait, which is made from the centre portion of the liver combined with cream, butter, and seasonings, is typically served with a sweet red wine. A Muscat or Port wine enhances the sweetness of the parfait and creates a harmonious pairing.

Classic Wine Pairings for Foie Gras Terrine

The classic wine pairing for foie gras, especially when served as a terrine, is a sweet white wine. Sauternes, a French sweet wine, is often the go-to choice for this luxurious dish. The sweetness of the wine beautifully complements the rich, buttery flavour of the foie gras. Another option is Jurançon, a late-harvest wine from the Southwest of France, which offers a balanced combination of sweetness and acidity.

If you prefer a red wine pairing, opt for a wine with present but supple tannins. Cabernet Franc-based wines from the Loire Valley or Bordeaux-style blends from the Southwest of France are excellent choices. These wines have a smooth texture that won't overwhelm the foie gras while providing a pleasant contrast to the dish's richness.

Factors to Consider

When selecting a wine to pair with foie gras, it's important to consider the dish's texture and flavour profile. Foie gras is known for its rich, buttery taste and delicate texture. Therefore, a wine with a good balance of acidity and sweetness can help cut through the richness of the dish.

Additionally, the type of foie gras you are serving plays a role in the wine pairing. For example, the classic foie gras terrine made with duck or goose liver has a smoother, firmer texture, while other preparations like torchon may have a silkier texture. Adjust your wine choice accordingly to find the perfect harmony between the dish and the wine.

Frequently asked questions