Jul 09 2026
Restaurants›Bow Valley Ranche Restaurant›Foie Gras Terrine Recipe

Foie Gras Terrine Recipe

Inspired by Bow Valley Ranche Restaurant
Time3h
Serves6

port reduction, caramelized pear & brioche points

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Ingredients

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Foie Gras Terrine

Port Reduction

Caramelized Pear

Brioche Points

Method

Foie Gras Terrine

  1. 1

    Prepare the Foie Gras

    Soak the foie gras in milk for 3 hours, then drain and pat dry. Season with salt, black pepper, and cognac.

  2. 2

    Mold the Terrine

    Place the foie gras in a terrine mold, pressing down firmly. Soak the gelatin sheets in cold water, then dissolve in warm heavy cream and pour over the foie gras. Cover and refrigerate for at least 24 hours.

Port Reduction

  1. 3

    Make the Port Reduction

    In a saucepan, combine port wine and sugar. Simmer over medium heat until reduced by half and syrupy. Set aside to cool.

Caramelized Pear

  1. 4

    Caramelize the Pears

    Peel, core, and slice the pears. In a skillet, melt the butter, add the pears, brown sugar, and lemon juice. Cook until the pears are caramelized, about 10 minutes.

Brioche Points

  1. 5

    Prepare Brioche Points

    Slice the brioche loaf into triangles. Melt butter and brush each side of the brioche slices. Toast in a skillet until golden brown.

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