Emilie Meyer
Duck foie gras terrine is a classic French delicacy made from whole duck liver. The liver is cooked at a low temperature in a porcelain terrine mould and seasoned with salt, pepper, and sugar, and/or sometimes with Sauternes wine, black truffle, or liquor. The result is a creamy, delicate bloc of foie gras with a firm texture that can be easily sliced and served chilled or at room temperature.
| Characteristics | Values |
|---|---|
| Ingredients | Whole raw lobe of foie gras, salt, pepper, sugar, Sauternes wine |
| Preparation | Tucked into a terrine and steamed in its own juices at a low temperature |
| Texture | Creamy, delicate, firm |
| Taste | Rich, buttery |
| Serving | Toasted brioche, baguette, fig jam, crisp apple, chutney, jelly, toast, gingerbread |
| Pairing | Sauternes, tawny Port, late harvest wine like Jurançon |
What You'll Learn
Duck Foie Gras Terrine is a classic French delicacy
The process of making a duck foie gras terrine is an art form. The raw liver is carefully cleaned and deveined, then seasoned generously with salt and pepper. It is then placed in a porcelain terrine mould, with a little sweet wine poured over it. The mould is covered and placed in a water bath, then cooked at a low temperature in the oven. This slow cooking method ensures the foie gras retains its creamy texture and rich flavour.
After cooking, the terrine is weighted down to force the rendered fat to the surface. It is then covered with this fat and refrigerated for several days to allow the flavours to develop. To serve, the terrine is sliced thinly and enjoyed as a luxurious appetiser or starter, often paired with sweet accompaniments like fig jam or fresh fruit, and a glass of sweet wine.
Foie gras is a controversial delicacy due to the ethical implications of force-feeding ducks to enlarge their livers. This has led to bans on its production in some places, such as California, though personal consumption is still allowed.
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It is cooked in a porcelain terrine mould
A duck foie gras terrine is cooked in a porcelain terrine mould, usually with a tightly-fitted lid. The whole raw liver is packed into the mould and cooked at a low temperature in a water bath. The water is not boiling, but hot. This method of cooking is steaming.
The terrine mould is placed in a roasting pan or tray, on top of a folded kitchen towel or several paper towels. The pan is then filled with hot water, which comes about halfway up the sides of the mould. The foie gras is cooked in the oven for about an hour, until the internal temperature reaches 115-120°F.
The mould is then removed from the water bath and placed in a deep dish. The lid is inverted to exert light pressure on the liver, forcing the rendered fat to the surface. The fat is then poured back over the terrine before it is refrigerated.
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It is made from whole duck liver
Duck foie gras terrine is made from whole duck liver. The liver is packed raw into a terrine mold, seasoned, and cooked at a low temperature in a water bath. The process is quite simple, with very few ingredients used to distract from the rich, buttery taste of the foie gras. The liver is seasoned with salt, pepper, and sometimes sugar, and occasionally a sweet white wine from France, such as Sauternes, is added. The whole raw liver is then packed into a terrine mold, often made of porcelain with a tightly-fitted lid, and cooked at a low temperature in a water bath. This steam-cooking method ensures the foie gras remains tender and moist.
The preparation of duck foie gras terrine involves several steps to ensure the best flavour and texture. Firstly, the lobes of the liver are separated, and any large veins or greenish bile are removed. The liver is then placed in the terrine, with the larger lobe smooth side down, and seasoned with salt and pepper. A splash of wine is added, along with any smaller pieces of liver, before the remaining wine is poured over the smaller lobe, which is placed smooth side up. The terrine is then covered and cooked in a water bath, with the water level reaching halfway up the sides of the mold.
The cooking time for duck foie gras terrine varies depending on the thickness of the liver and the desired level of doneness. Some recipes recommend cooking until the internal temperature reaches 115 degrees Fahrenheit, while others suggest a higher temperature of 120 degrees Fahrenheit. The U.S.D.A. recommends an internal temperature of 160 degrees Fahrenheit for food safety. After cooking, the terrine is removed from the oven and weighted to help render the fat. The excess fat is then poured back over the foie gras to protect it while it rests in the refrigerator for a few days.
Duck foie gras terrine is a classic French delicacy, known for its rich, buttery flavour and creamy texture. The whole duck liver used in this preparation enhances the luxurious and indulgent experience of this dish. It is often served cold or at room temperature as an appetizer or starter, paired with toasted bread, gingerbread, or brioche, and a sweet or savory jam or chutney. The simplicity of the dish allows the flavour of the foie gras to shine through, making it a favourite among gourmets and a staple in French cuisine.
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It is served cold or at room temperature
Duck foie gras terrine is served cold or at room temperature. It is a classic French delicacy, made from whole duck or goose liver. The liver is cooked at a low temperature in a water bath, inside a porcelain terrine mould. The terrine is then chilled in the refrigerator for at least three days before serving.
The dish is often served as an "amuse-bouche" or a first course. It is typically served with toasted bread, such as brioche or pain d'Epices (gingerbread), and a sweet or savoury jam or chutney. Some common pairings include fig jam, apple jelly, or a fruity chutney.
When serving, it is recommended to use a sharp knife dipped in hot water to ensure clean and perfect slices. The foie gras is delicate, so it should be handled with care.
Duck foie gras terrine can be enjoyed with a glass of Sauternes, a sweet white wine from France, or other wines such as tawny Port or late-harvest Jurançon.
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It is usually paired with toasted bread or brioche
Duck foie gras is a classic French delicacy made from whole duck or goose liver. It is cooked in a terrine mold and lightly seasoned with salt, pepper, and sugar and/or sometimes with black truffle or liquor. The whole raw liver is packed into a terrine mold and cooked at a low temperature in a water bath. The foie gras is usually packed into the mold and marinated in wine overnight.
The rich, buttery flavor of duck foie gras terrine is best enjoyed on a slice of toasted bread or brioche. It is often served as a starter or amuse-bouche, paired with a light sweet touch of fig spread or jam, or a fruity chutney or jelly. The buttery flavor of the foie gras is complemented by the crispness of the toasted bread and the sweetness of the toppings.
In Gascony, the capital of foie gras in France, the terrine of foie gras is traditionally served cold, still in the terrine mold with serving spoons and a bowl of hot water. The spoons are dipped into the hot water to easily slice through the rich 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 recommended to use a sharp knife dipped in hot water to ensure clean and perfect slices, as foie gras is delicate and should be handled with care.
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Frequently asked questions
Duck foie gras terrine is a classic French delicacy made from whole duck liver cooked in a terrine mould. It is seasoned with salt, pepper, sugar, and sometimes black truffle or liquor. The dish has a rich, buttery flavour and a delicate texture.
Duck foie gras terrine is cooked at a low temperature in a water bath, essentially steaming in its own juices. The raw liver is packed into a porcelain terrine mould and cooked slowly to achieve a creamy texture.
The primary ingredient is duck liver, specifically the whole raw lobe of foie gras. This is seasoned with salt, pepper, and sugar, with some recipes also including Sauternes wine, a sweet white wine from France.
Duck foie gras terrine is typically served cold or at room temperature as an "amuse-bouche" or starter. It is often served with toasted bread, brioche, or gingerbread, and can be paired with sweet or savoury jams, chutneys, or fruit.
Duck foie gras terrine can be purchased from specialty food retailers or gourmet shops, either in-store or online. It is a luxurious item and is often served at celebratory meals or when entertaining guests.
