Foie Gras & Smoked Duck Terrine Recipe
Make Foie Gras & Smoked Duck Terrine Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For Serving
Method
Preparation
- 1
Soak Gelatin
Place the gelatin sheets in a bowl of cold water and let them soak for about 10 minutes until softened. Drain and set aside.
- 2
Prepare Foie Gras
Remove any veins from the foie gras, then cut it into small pieces and place in a mixing bowl. Season with salt and black pepper, add the diced shallots, and pour in the cognac. Mix gently to combine.
- 3
Process Ingredients
In a food processor, pulse the foie gras mixture until smooth. Add the pork fatback and process until well combined and creamy.
- 4
Incorporate Gelatin
Gently heat the soaked gelatin in a small saucepan over low heat until melted. Stir it into the foie gras mixture until evenly distributed.
Assembly
- 5
Layering
Line a terrine mold with plastic wrap, leaving excess hanging over the sides. Pour half of the foie gras mixture into the mold, smoothing the top with a spatula.
- 6
Add Smoked Duck
Slice the smoked duck breast thinly and layer it over the foie gras mixture in the terrine mold. Pour the remaining foie gras mixture on top, smoothing it out.
- 7
Cover and Chill
Fold the excess plastic wrap over the top of the terrine. Place a weight on top (like a can) and refrigerate for at least 12 hours, or overnight, to set.