Terrine De Foie Gras Recipe

Soak the liver

Place the foie gras in a bowl of milk and refrigerate for 6–8 hours or overnight. This helps draw out blood and impurities.

Clean and devein

Remove the foie gras from the milk, gently separate the lobes, and carefully devein each using a paring knife or your fingers. Try to keep the lobes as intact as possible.

Season the foie gras

In a small bowl, combine salt, white pepper, and sugar. Rub this seasoning mix evenly over all sides of the foie gras. Then drizzle with cognac and port wine, gently massaging the liquids into the liver. Let sit at room temperature for 30 minutes.

Preheat oven

Preheat the oven to 120°C (250°F).

Assemble the terrine

Line the terrine mold with plastic wrap, leaving some overhang. Layer the seasoned foie gras into the mold, pressing down slightly to remove air pockets. Fold the plastic wrap over the top to seal.

Cook in water bath

Place the terrine mold in a larger baking dish. Fill the dish halfway with hot water to create a bain-marie (water bath). Cover the terrine with foil and place in the oven. Bake until the internal temperature of the foie gras reaches 46–48°C (115–118°F), about 35–45 minutes.

Weigh and chill

Remove the terrine from the oven and carefully drain excess fat from the mold. Place a flat object (like a small cutting board) on top of the foie gras and weigh it down with canned goods to compact the terrine. Let it come to room temperature, then refrigerate under weight for at least 24 hours (up to 3 days) to allow flavors to meld.

Unmold and slice

Remove the terrine from the mold by gently lifting the plastic wrap. Slice with a hot, sharp knife wiped clean between cuts for neat presentation.

Serve

Place slices on plates and sprinkle with coarse sea salt. Serve with toasted brioche or baguette slices and optionally a spoonful of fig jam or onion marmalade.