Homemade Foie Gras Terrine

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Foie gras terrine is a classic French delicacy very popular, especially at Christmas time. Fat duck liver is slowly cooked in a terrine at bain marine and served with spiced bread or savory brioche and balsamic fig jam. It has a rich buttery taste flavored with Cognac and Porto.

Ethical foie gras

Foie gras is a duck or goose liver fattened by force-feeding.

This technique of forced feeding is very controversial and some countries have banned its production.

Although this method of fattening the duck liver was used way back in 2500BC by the Egyptians.

We can also find recipes on the first Roman cookbook from Apicium: "De Re Coquinaria".

You can find out more about ancient Roman food in the article: The Fascinating Ancient Roman Food And Recipes.

In France, foie gras is considered a protected cultural and gastronomical heritage.

The European Union recognizes the foie gras produced according to traditional farming methods.

There is a very interesting article about foie gras farming in the United State written by J. Kenji López-Alt at Serious Eats: Foie Gras new fire on an old debate.

Read the article as it raises interesting points.

The physiology of a duck is very different from a human or a cow and the method used to force-feed a duck cannot be compared as if it was applied to a human being.

As long as you buy the foie gras from a reputable farm, duck farming is no different than other farms raising animals for human consumption.

Difference between Terrine, Torchon, Pâté

While foie gras is the fat duck or goose liver, the way it can be preserved and cooked may differ.

• Terrine: the whole foie gras is marinated in brandy and cooked in a terrine at bain-marie.
• Torchone: the whole foie gras is cooked wrapped in a cloth (torchone in French) and it has a round shape.
• Pâté: the Pâté de foie gras is not made with the whole liver. The foie gras is minced and mixed with other meats and /or vegetables and spices to form a paste.

How to make the foie gras terrine

Ingredients

Foie gras: when you buy the foie gras, make sure it is already deveined. Removing the veins without breaking the liver into pieces is very difficult. Make sure the liver has been produced on a reputable farm, the fresher the better. I bought mine directly in Toulouse at the shop called: La Canarderie

Marinade: the foie gras has to marinate, usually in Porto and Cognac. However, I used Cognac and my homemade orange liqueur. It came out delicious.

Spices: I only used coarse salt and freshly grated black pepper

How to make it

Marinate the foie gras

1. Mix the cognac, the orange liqueur with salt and pepper
2. Open the two lobes of the foie gras on a plate and
3. Gently pour the marinade over the liver
4. Sprinkle the bottom of the terrine with coarse salt
5. Place the liver in the terrine and pour the remaining marinade over it
6. Cover and let it marinate overnight in the fridge

Cooking the foie grass

1. Remove the terrine from the fridge
2. Heat up the oven at 210 F - 100 C
3. Once the oven has reached the temperature, place the terrine in a large pan
4. Pour into the large pan some boiling water to cover 2/3 of the edges of the terrine and bake for 50 minutes
5. To check that the liver is cooked, you can pierce it with the top of a knife. The knife should enter smoothly
6. You can also check the internal temperature. It should be at 110 F - 45 C

Maturing the foie gras

The foie gras is still not ready, it needs to mature at least 5 days before being served.

1. Let the foie gras come down to room temperature for about 30 minutes
2. Cover and keep it in the fridge for 5 days

How to remove it from the terrine and serve

You can serve the foie gras in the terrine, but if you want to serve it in a tray, proceed as follow.

1. Place the terrine in hot water for 1 minute
2. With a foie gras scoop, detached the fat from the edges
3. Turn the terrine upside down in the tray
4. Remove the terrine

1. Serve the foie gras on a tray
2. To slice the foie gras use a wire slicer

Tools you need

Ovenware Terrine small size: to cook the foie gras

Round Cake Pan, 12-Inch: to bake in bain-marie. You may be able to use a smaller pan, but I found this large size pan handy for any other bain-marie baking.

Slate Cheese Board Set: this set is very handy to have and not only for foie gras. You can also serve cheese or any small appetizers

Foie Gras Cutter: this tool is specifically used to perfectly slice the foie gras. It is a wire attached to a handle.

What to serve with foie gras

How they serve it in France

Here in France, the foie gras is served with pain de epices and fig compote.

• Pain de epices is a soft bread made with ginger, molasses, and brown sugar. I personally don't like it but if you want to try I will publish the recipe later in the year.
• Fig compote is a savory fig jam with balsamic vinegar and cinnamon. I will publish the recipe in the next few days.

How I prefer to serve it

Frankly, I rather serve the foie gras with a regular fresh good quality bread. The foie gras doesn't really need additional strong flavors.

Sometimes I make a fresh savory brioche in the bread machine, and you can find the recipe in the recipe card below.

To eat the foie gras, I place a slice on the bread and sprinkle some coarse salt and black pepper.

My boys love to add the fig compote, the sweetness of the fig compote gives a good contrast to its buttery flavor.

The best wine for foie grass

It is very important to serve the foie gras with a sweet white wine.

In France I always buy Sauterne.

Other French wines are Jurançon or Monbazillac.

More French delicacy you may like

• The ultimate seafood platter
• A selection of French cheeses

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