📋 Homemade Foie Gras Terrine

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 brioche and fig jam. It has a rich buttery taste flavored with Cognac and Porto.

Course Appetizer

Cuisine French

Keyword duck liver, foie gras, foie gras terrine

Prep Time 15

Cook Time 50

Resting time 6 1

Total Time 6 2 5

Servings people

Calories 499kcal

Author Laura Tobin

Equipment

Ingredients

For the foie gras

1 lb raw foie gras
2 teaspoon salt
1 teaspoon black pepper
2 tablespoon cognac
2 tablespoon orange liqueur

Brioche

500 gr flour
1 tablespoon sugar
1 teaspoon salt
200 ml milk
150 gr butter melted but not hot
2 fresh eggs
2 tablespoon yeast

Instructions

Marinate the foie gras

Mix the cognac, the orange liqueur with salt and pepper
2 teaspoon salt, 1 teaspoon black pepper, 2 tablespoon cognac, 2 tablespoon orange liqueur
Open the two lobes of the foie gras on a plate and
1 lb raw foie gras
Gently pour the marinade over the liver
Sprinkle the bottom of the terrine with coarse salt
Place the liver in the terrine and pour the remaining marinade over it
Cover and let it marinate overnight in the fridge

Cooking the foie grass

Remove the terrine from the fridge and heat up the oven at 210 F - 100 C
Once the oven has reached the temperature, place the terrine in a large pan
Pour into the large pan some boiling water to cover ⅔ of the edges of the terrine and bake for 50 minutes
To check that the liver is cooked, you can pierce it with the top of a knife. The knife should enter smoothly
You can also check the internal temperature. It should be at 110 F - 45 C

Maturing the foie gras

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

Remove it from the terrine

Place the terrine in hot water for 1 minute
With a foie gras scoop, detached the fat from the edges
Turn the terrine upside down in the tray and remove the terrine

Savory brioche in the bread machine

Mix together all the wet ingredients
200 ml milk, 150 gr butter, 2 fresh eggs
In a seperate container mix the flour with the sugar and the salt
500 gr flour, 1 tablespoon sugar, 1 teaspoon salt
Pour the wet ingredients into the bread machine, then the dry ingredients
Add the yeast and put it in the bread machine to make the dough. It should take 1.5 hours
2 tablespoon yeast
Once the dough is ready, place it into a greased and floured loaf pan
Brush the top with egg wash and let it rest for another 30 minutes to 1 hour
Bake in a hot oven for 35 minutes at 355 F - 180 C
Let it cool down for 10 minutes before removing it from the pan and slicing it

Serving the foie gras

To slice the foie gras use a wire slicer
Serve the foie gras on a tray with brioche and fig balsamic jam and a glass of sweet white wine Sauterne

Video

Notes

Make sure you buy the foie gras from a reputable farm
When you buy the foie gras, make sure it is already deveined
You can use Porto and Cognac to marinate it
It is best to let the foie gras mature 5 days, but you can also eat it the next day

Nutrition