Classic Terrine of Foie Gras

Ingredients for Classic Terrine of Foie Gras

• 1 (1 1/2-lb) whole raw Grade A duck or goose foie gras at room temperature, cleaned and deveined

• 4 teaspoons kosher salt

• 1/2 teaspoons freshly ground white pepper

• 60ml Sauternes or 45ml Armagnac

• Accompaniment: toasted slices of pain de mie (dense white sandwich loaf) or baguette

• 1 piece of cardboard trimmed to fit just inside top of terrine, wrapped well in plastic wrap

• 1 3-lb weight (1 or 2 large soup cans)

• 1 (3- to 4-cup) ceramic terrine, 2C/ 3 inches deep (preferably oval and with a lid)

• a piece of cardboard trimmed to fit just inside top of terrine, wrapped well in plastic wrap

• and a 3-lb weight (1 or 2 large soup cans)

How to make Classic Terrine of Foie Gras

Preheat oven to 93°C and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie gras won't cook too quickly).

Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper. Sprinkle one third of Sauternes in terrine and firmly press large lobe of foie gras, smooth side down, into bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.) Sprinkle with another third of Sauternes. Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining Sauternes. Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil.

Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in middle of oven until an instant-read thermometer inserted diagonally into centre of foie gras registers 49°C, 1 to 1 1/2 hours, or 71°C (for USDA standards), about 3 1/2 hours.

Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Put wrapped cardboard directly on surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows). Let stand at room temperature 20 minutes.

Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine). Chill, covered, until solid, at least 1 day.

Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.