Duck Foie Gras Recipe

Prepare and Devein

Keep the foie gras chilled until ready. Separate the two lobes gently with your fingers. Using the tip of a small, sharp knife and your fingers, loosen and remove large veins and connective tissue from each lobe. Rinse quickly under very cold water if needed to remove blood, then pat very dry with paper towels.

Season

On a clean work surface, lay the lobes flat and sprinkle evenly with kosher salt, granulated sugar, and white pepper. Drizzle the cognac and the optional Sauternes over the lobes, massaging gently so the flavors penetrate. Cover and refrigerate for 30–60 minutes to let the seasoning absorb.

Preheat and Prep Terrine

Preheat oven to 225°F (110°C). Butter or rub duck fat inside a 1 to 1.25-quart terrine or loaf pan. Press the seasoned lobes gently into the terrine so they fit snugly; you may fold lobes to create an even surface. Pour any remaining marinade over the liver.

Bake in Bain-marie

Cover the terrine with its lid or tightly with foil. Place the terrine in a roasting pan and pour in hot water until it comes halfway up the sides of the terrine. Carefully transfer to the oven and bake for 35–45 minutes, or until the internal temperature reaches 120–125°F (49–52°C) for a classic texture. (If you prefer firmer foie gras, cook to 130°F / 54°C.)

Press and Chill

Remove the terrine from the water bath and carefully lift off the lid. Spoon off any excess rendered fat. If using, pour the heavy cream over the top to fill small gaps. Cover with plastic wrap, then place a weighted board or plate on top to press gently (this helps compact the terrine and remove air pockets). Refrigerate for at least 12 hours, preferably 24–48 hours, to firm and develop flavor.

Finish

When firm, turn the terrine out onto a cutting board. Slice with a warm, dry knife (dip knife in hot water and wipe between slices) into 1/2-inch (1.25 cm) slices. Sprinkle each slice lightly with sea salt flakes just before serving.

Toast the brioche or baguette slices until golden and crisp. Spread a small amount of fig jam or Sauternes jelly on each toast. Place a slice of foie gras on each toast, garnish with a few microgreens or frisée, and finish with a light sprinkle of sea salt flakes.

Serve chilled or just removed from fridge (not room temperature for extended time). Provide extra toast and jam on the side. Leftover terrine will keep submerged under its clarified fat or wrapped tightly in plastic in the refrigerator for up to 5 days.