Foie Gras Terrine
A luxurious and rich dish, this foie gras terrine is a classic French delicacy. It's smooth, creamy, and surprisingly simple to make at home.
![Foie Gras Terrine](https://thefood.zone/images/foie_gras_terrine.jpg)
Ingredients - Serves 8
- Pink salt - 1/4 teaspoon
- Armagnac or cognac - 2 tablespoons
- Sauternes wine - 1/4 cup
- White pepper - 1/2 teaspoon
- Salt - 2 teaspoons
- Foie gras - 1 whole, about 1.5 pounds
Let's Get Started
- Clean the foie gras by removing any veins or membranes without breaking it apart too much.
- Season the foie gras with the salt, white pepper, and pink salt, then drizzle it with the Sauternes and Armagnac or Cognac.
- Let it marinate in the refrigerator for at least 2 hours, or overnight if possible.
- Preheat your oven to 250°F (120°C).
- Pack the foie gras into a terrine mold, pressing it down firmly.
- Cover the terrine with a lid or aluminum foil.
- Place the terrine in a larger baking dish and fill the dish with warm water until it comes halfway up the sides of the terrine.
- Bake for about 1 hour, or until the internal temperature of the foie gras reaches 120°F (50°C).
- Remove the terrine from the water bath and let it cool to room temperature.
- Once cool, place a weight on top of the foie gras and refrigerate for at least 2 days before serving.
- To serve, slice the foie gras terrine and serve it with toasted brioche and a sweet wine.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 500
- Fat: 50g
- Carbs: 5g
- Protein: 15g
- Sodium: 200mg
- Sugar: 2g