Recipe: Foie Gras Terrine with Sweet Spices

Name: Terrine de foie gras aux épices douces
Prep time: 15 min
Cook time: 45 min
Total time: 780 min
Yield: 16 portions
Ingredients: 2 foies gras frais et cru d'environ 500 g chacun12 g de sel5 g de poivre3 g de sucre semoule2 g d'épices douces1 dl de porto blanc ou vin liquoreux

By balealense ★ ★ ★ ★ ★ 4.8/5 (8 reviews) Starters

Prep 15 min

Cook 45 min

Rest 12h

Total 13h

Servings 16 serv.

Foie gras terrine is a traditional dish of French cuisine. It is prepared from raw foie gras, which is mixed with spices, wine and salt. Everything is then enclosed in a terrine, slow cooked at low temperature. The result is a delicious blend of flavors, with a melting and creamy texture. Foie gras terrine can be served as a starter, accompanied by toasted bread or fig jam. It can also be used in cooking for pre

Ingredients for 16 servings

2 fresh raw foie gras livers of about 500 g each
12 g of salt
5 g of pepper
3 g of caster sugar
2 g of sweet spices
1 dl of white port or dessert wine

Step-by-step directions

1- Set up your station with all the weighed ingredients.

2- Devein the foie gras.

3- Season the foie gras then add the chosen wine. Cover and refrigerate for 24 hours.

4- Pack the lobes into the terrine. Be careful to pack the foie gras well in the terrine (no holes) to avoid too much fat on the surface when unmolding.
5/ Cook the terrine in a water bath for approximately 40 minutes
oven temperature 120°C
Water bath at 75°C
core temperature 55°C

5- Let the terrine cool in ice water to stop cooking. The fat should cover your foie gras. Then let it rest for at least 48 hours in the cold.
You can consume your terrine within the eight following days.

Chef Patrick's Comment

We have a comparable recipe, personally, I season my foie gras from the inside, because otherwise the seasoning slides on the small membrane that surrounds the foie gras and therefore does not penetrate inside.

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