The Art Of Serving Foie Gras Terrine

Foie gras is a delicacy, and there are many rules concerning its consumption, but all of them can be summarised in one essential principle: do not kill the true taste. Foie gras terrine is cooked in a porcelain terrine mould and is usually served chilled. It is best accompanied by simple ingredients such as bread, toast, brioche, baguette, crackers, chutney, jelly, or jam. It is also recommended to serve foie gras terrine with a glass of Sauternes, a sweet white wine from France.

Serving foie gras terrine as a starter

Serving foie gras as a starter is a great way to begin a meal with a decadent and indulgent treat. Here are some tips to help you serve foie gras terrine as an appetizer:

Preparation

Foie gras terrine is a delicate dish that requires careful preparation to preserve its rich, buttery flavour. Start by allowing your foie gras to come to room temperature. Then, season the liver generously with salt and pepper and place it in a rectangular or oval porcelain terrine mould. Add a splash of Sauternes, Muskat, or Port wine to enhance the flavour. Cover the terrine with plastic wrap or its lid and place it in a roasting pan filled with hot (not boiling) water. Cook until the internal temperature reaches 115-120°F.

Presentation

Once cooked, remove the terrine from the water bath and place it in the refrigerator for at least two days to allow the flavours to develop. When ready to serve, gently unmould the foie gras onto a clean cutting board by running warm water over the outside of the terrine dish to loosen it. Use a knife dipped in hot water to create clean, perfect slices.

Accompaniments

Foie gras terrine is best served chilled, accompanied by slices of crusty bread, such as peasant-style bread, baguette, or toasted brioche. You can also serve it with a cranberry walnut loaf or a fruity chutney or compote to complement the creamy, fatty flavour of the foie gras. A light green salad without dressing and fried mushrooms, such as oyster mushrooms or chanterelles, can also be served on the side.

Beverage Pairing

To complete the starter, offer your guests a glass of Sauternes or late-harvest Jurançon, sweet white wines from the Southwest of France that perfectly complement the foie gras.

Using the right bread

The bread you use to accompany your foie gras terrine is important. The wrong choice of bread can ruin the dish by overpowering the delicate flavour of the foie gras.

Firstly, it is important to note that the bread should be slightly dried out. This is because foie gras is best served slightly chilled, and fresh bread can become soggy when combined with a chilled ingredient. A slight crust will help the bread retain its texture.

White or grey bread is the best option, and it should be lightly toasted. The bread should be warm when served, as this helps to bring out the flavour of the foie gras.

When serving, simply place a slice of foie gras on top of the bread. Do not spread the foie gras on the bread as if it were pâté.

A good option is brioche toast. This is a classic choice, and the slight sweetness of the brioche works well with the rich, buttery flavour of the foie gras. Other options include baguette, crusty peasant-style bread, and cranberry walnut loaf.

Accompanying foie gras with a light green salad

When serving foie gras, it is important to choose wines with rich bouquets that showcase the full flavour of the dish. A sweet white wine, like a Monbazillac, Jurançon, or Sauternes, pairs well with the creaminess of the foie gras. If serving as an hors d'oeuvre, it can be accompanied by champagne. For a unique pairing, serve a red wine with warm foie gras or foie gras that has been refined with truffles, chilli peppers, or ground pepper.

Foie gras is a rich and buttery delicacy, so it is best accompanied by a light and refreshing salad. A simple combination of mixed lettuce, forest fruits, and a sweet vinaigrette can be a great way to balance the richness of the foie gras. Scatter a few cubes of foie gras and sprinkle berries over the salad, and dress it with a vinaigrette made from extra virgin olive oil, raspberry vinegar, and fresh raspberries.

Another option is to pair the foie gras with a baby frisee salad, including ingredients such as walnut halves, haricot verts, a Granny Smith apple, and white truffle oil. Combine these ingredients in a large bowl and dress the salad with a roasted shallot vinaigrette. Divide the salad onto chilled plates and top each serving with a slice of foie gras and a drizzle of truffle oil.

Remember, when preparing the foie gras, it should be unmolded gently and sliced with a hot knife to ensure clean and perfect cuts. It is also typically served chilled.

Serving foie gras with fruit and berry sauces

Preparation

Firstly, separate the two lobes of the foie gras. Cut each lobe into 2.5-3cm-thick strips. Season with salt and pepper. Sear the strips of foie gras in a very hot pan for a few minutes on each side until golden brown. Do not add any extra fat or oil to the pan, as the foie gras will release its own fat during cooking. Remove the excess fat from the pan as you go.

Sauces

Fruit and berry sauces can be made in a variety of ways. A simple sauce can be made by heating olive oil in a saucepan, adding onions and cooking until soft. Then, add honey, vinegar or wine, and your choice of berries. Mash the berries with a fork and stir through. You can also add a savoury element to the sauce, such as mushrooms or shallots.

Serving

Foie gras is best served chilled, rather than hot, to preserve its flavour and texture. It is usually served as a starter, with slices of crusty bread, brioche, baguette, or toasted bread. When serving, do not smear the bread with foie gras, but simply place a piece on top. It is also recommended to serve the foie gras with a glass of Sauternes or late-harvest Jurançon wine.

Wine pairings

When it comes to serving foie gras, wine is a crucial component. The general rule of thumb is to avoid "killing the true taste" of this delicacy by pairing it with a sharp wine. Instead, opt for sweet white wines that complement the rich, buttery flavours of the foie gras. Here are some specific wine recommendations for serving with foie gras terrine:

Sauternes

The most classic pairing for foie gras is Sauternes, a sweet white wine from Bordeaux, France. Its sweetness and flavour profile perfectly complement the creamy richness of the foie gras. This combination is so famous and traditional that it is often considered a must-try when serving this dish.

Jurançon

If you're looking for a late-harvest wine to pair with your foie gras terrine, Jurançon is an excellent choice. This sweet wine from the Southwest of France will enhance the flavour of the dish without overwhelming it.

Côtes de Gascogne

Another wine suggestion for your foie gras terrine is Côtes de Gascogne. This wine, typically from the same region as Jurançon, will add a delicate touch to your meal.

Sweet Loire Valley Wines

While Sauternes may be the most well-known pairing, you can also explore other sweet wines from France. Sweet Loire Valley wines offer a rich and sweet flavour profile that will marry well with the buttery foie gras.

Alsatian Vendange Tardive or Selection de Grains Nobles

For a unique pairing, consider an Alsatian Vendange Tardive or Selection de Grains Nobles. These sweet wines will provide a delightful contrast to the savoury notes of the foie gras terrine.

Sweet German Rieslings

German Rieslings, known for their sweetness, can also be an excellent choice to serve with foie gras. Their rich and sweet flavours will create a harmonious pairing with the dish.

Champagne

Although it may not be the top choice for French aristocrats, a glass of champagne can also accompany foie gras. However, it's essential to choose a champagne that is not too dry to avoid overpowering the delicate flavours of the dish.

Remember, when serving foie gras, it's essential to keep the wine pairings delicate and avoid strong or sharp wines that might overwhelm the dish's subtle flavours.

Frequently asked questions