Foie Gras, Duck & Pork Terrine Recipe

Prepare meats

Partially freeze the duck breast and pork shoulder for 20–30 minutes so they are firm but not frozen solid; this makes them easier to dice. Finely dice both meats into roughly 1/4" pieces and place in a large bowl.

Season and bind

Add the minced shallots, garlic, pancetta, thyme, parsley, egg, white wine, brandy, salt, pepper and grated nutmeg to the diced meats. Mix thoroughly with your hands or a spoon until the mixture is cohesive but still slightly coarse. Taste a small portion by pan-frying a teaspoon to check seasoning and adjust salt/pepper if needed.

Fold in foie gras

Gently fold about two-thirds of the foie gras pieces into the meat mixture so that they are evenly distributed but retain some larger pieces for marbling. Reserve the remaining foie pieces to layer on top if desired.

Line and pack terrine

Preheat the oven to 150°C/300°F. Lightly oil an 8" x 4" (approx. 2 L) terrine or loaf pan with a little of the softened pork fat or butter. If using a terrine with a lid, place it aside. Press about one-third of the meat mixture into the bottom of the pan in an even layer. Scatter some of the reserved foie gras pieces to create visible marbling. Add the remaining meat mixture and press down firmly to eliminate air pockets; finish by smoothing the top. Lay the bay leaf on top and dot with small pieces of softened pork fat or butter to help seal and baste during cooking.

Bake in a water bath

Place the terrine in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the terrine. Cover the terrine pan with foil (or use the terrine lid) and bake for 60–75 minutes, or until the internal temperature reaches 68–70°C (155–158°F). Cooking time will vary by oven and terrine size.

Press and chill

Carefully remove the terrine from the water bath. While still warm, place a piece of parchment directly on the surface and weigh it with a sheet pan or a cutting board and a heavy can to press out excess fat and compact the terrine. Allow to cool to room temperature, then refrigerate with the weight in place for at least 12 hours and up to 48 hours to set and develop flavor.

Unmold and finish

When ready to serve, remove the weight and unmold the terrine. If excess fat collected on top, pour off and reserve for another use. Slice terrine into 1/2" to 3/4" slices using a hot, dry knife for clean cuts. Sprinkle lightly with flaky sea salt.

Heat a large skillet over medium heat. Butter both sides of each brioche slice lightly. Toast slices in the skillet until golden and slightly crisp, about 1–1.5 minutes per side. Keep warm until serving.

Combine the diced apple and finely diced fennel in a small bowl. Stir in whole-grain mustard, Dijon mustard, apple cider vinegar, honey, olive oil, salt and pepper until evenly combined. Let rest at least 15 minutes so flavors meld; fold in chopped fennel fronds just before serving.

Place a toasted brioche slice on each plate. Arrange a slice of terrine on top or alongside. Spoon a tablespoon of the apple & fennel moutarde to the side. Garnish with cornichons or pickled shallots, a few microgreens or parsley, and a light sprinkle of flaky sea salt. Serve chilled or at cool room temperature.