The Perfect Pairings For Foie Terrine: A Guide

Foie gras is a decadent, rich dish that can be served in a variety of ways, depending on your preference. When it comes to serving foie gras terrine, a traditional French delicacy, there are a few key accompaniments that can elevate the dish. The pure, rich flavour of the foie gras is best complemented by simple sauces and sides that enhance, rather than overpower, its taste and texture. So, what are the best options to serve with foie gras terrine?

Serving foie gras terrine

Foie gras is a French delicacy, especially popular at Christmas time. The rich, buttery flavour of the dish is often complemented by serving it with sweet wines, jams, and bread.

In Gascony, the capital of foie gras in France, the dish is traditionally served cold, in the terrine mould with serving spoons and a bowl of hot water. The spoons are dipped in hot water to cleanly slice through the foie gras, which is then spread on a slice of bread. In the United States, it is more commonly served thinly sliced, on elegant toast points or flaky pastry shells.

When serving foie gras terrine, it is important to remember that the dish is delicate and should be handled with care. To serve, use a knife that has been dipped in hot water to make clean, perfect slices. Thin slices can be fanned out on a platter. It is recommended to serve the terrine chilled, with slices of crusty bread, toasted brioche, or a cranberry walnut loaf. It can also be served with any jam or fruit compote, such as fig jam or balsamic fig jam, to complement the creamy, fatty flavour.

To accompany the dish, a glass of Sauternes or late-harvest Jurançon, both sweet wines from the Southwest of France, are recommended.

Serving foie gras mousse

Foie gras mousse is a rich, creamy dish, and a little goes a long way. It is often served as an appetizer, and it pairs well with a variety of accompaniments. The mousse can be served straight from the terrine it comes in, or you can pipe it onto a plate for a more elegant presentation.

A classic way to serve foie gras mousse is on toasted brioche with a sprinkling of flake salt. The salt will enhance the flavour of the mousse without overwhelming it. You can also serve it on a slice of baguette with fig jam, or on a crisp apple slice, which will add a refreshing contrast to the rich mousse.

If you want to get creative, you can use the mousse to enrich a pan sauce or top a hot steak with a generous slice. It also makes a wonderful addition to a charcuterie board and is a must-have at any dinner party.

When it comes to drinks, foie gras mousse pairs exceptionally well with sweet wines. Sauternes, tawny Port, or a late harvest wine like Jurançon are all excellent choices. These wines complement the richness of the mousse without overpowering its delicate flavour.

Remember, when serving foie gras mousse, less is more. It is meant to be savoured and enjoyed in small portions, allowing the unique flavour of the foie gras to shine through.

What to serve with foie gras

Foie gras is a decadent and rich dish, and there are several ways to serve it, depending on how it is prepared.

Serving whole lobe foie gras

Whole lobe foie gras is best served in portions no larger than a single slice. It pairs well with dried fruits or nuts, or simple sauces such as honey or chutney. The fruity and acidic flavours complement the rich, nutty taste of the foie gras. Arrange slices on toasted brioche rounds, or drizzle with a sweet-and-sour sauce like Asian plum sauce or cranberry sauce.

Serving foie gras pate and terrine

When serving prepared foie gras pate or terrine, simply slice portions directly from the mould. It is best served slightly chilled or at room temperature. Fold slices onto toast points or country bread. Foie gras goes well with honey and fruit preserves, or simply on toast. It is also delicious with a sprinkling of coarse fleur de sel.

Wine pairings

When serving foie gras, it is best paired with lightly perfumed, sweet wines such as Sauternes, late-harvest Jurançon, Côtes de Gascogne, or sweeter Rieslings.

Other accompaniments

Other accompaniments to foie gras include crusty peasant-style bread, baguette, cranberry walnut loaf, and any fruit compote or chutney to complement the creamy, fatty flavour.

How to prepare foie gras

Preparing foie gras is surprisingly simple. Here is a step-by-step guide:

Sourcing and Storing:

Start with the best quality, fresh foie gras. Moulard duck foie gras is recommended for the richest, most refined flavour. Foie gras stores well in the freezer, so you can buy it fresh or frozen. If using frozen, defrost it in the refrigerator before preparing.

Portioning:

Slice the foie gras into portions that are approximately half an inch thick. Slicing it thicker reduces the chances of it breaking apart or overcooking.

Scoring and Seasoning:

Lightly score the slices on both sides, then season liberally with salt and pepper. The high fat content of foie gras means a lot of the seasoning will come off and float away as the fat renders, so be generous with the seasoning.

Sear:

Use a non-serrated blade and run it under hot water to prevent the foie gras from tearing or crumbling when cut. Sear the foie gras in a very hot, dry skillet for about 30 seconds on each side, just enough to develop a light brown crust.

Sauce:

A sauce with a balance of sweetness and acidity is the perfect complement to the taste of the foie gras. You can use a simple balsamic reduction, or try something more complex, like a spiced citrus puree.

Serve:

Arrange your foie gras slices on toasted brioche rounds, or plate the slices and drizzle with a simple sweet-and-sour sauce, such as an Asian plum sauce or cranberry sauce. Foie gras also goes well with honey and fruit preserves, or you can simply serve it on toast.

Wine:

Accompany with lightly perfumed, sweet wines such as Sauternes and sweeter Rieslings.

How to serve whole lobe foie gras

Serving whole lobe foie gras is surprisingly simple. Here is a step-by-step guide:

Preparation

If you are starting with fresh or frozen foie gras lobes, they need to be cooked before serving. Foie gras lobes can be stored in the freezer and are available in cubes, slices, or whole lobes. If using frozen foie gras, defrost it in the refrigerator before preparing. Starting with foie gras lobes that are slightly chilled, slice the foie gras into portions that are approximately half an inch thick.

Cooking

The high fat content of foie gras can cause it to tear or crumble when cut with a room-temperature knife, so be sure to use a non-serrated blade and run it under hot water between each cut. Lightly season the slices with salt and pepper, then sear in a hot skillet for around 30 seconds on each side—just long enough for the foie gras to develop a light brown crust.

Serving

Because foie gras is so rich, it should be served in portions no larger than a single slice. Arrange your foie gras slices on toasted brioche rounds, or plate the slices and drizzle with a simple sweet-and-sour sauce, such as an Asian plum sauce or cranberry sauce. Typical accompaniments include dried fruits or nuts, or simple sauces such as honey or fig chutney.

Wine Pairing

Fruity and acidic flavours enhance the rich, nutty taste of foie gras to create a harmonious whole. When serving foie gras, accompany it with a lightly perfumed, sweet wine such as Sauternes or a sweeter Riesling.

Frequently asked questions