Jun 08 2026
Restaurants›Waterfront Wines Restaurant›Foie Gras Terrine Recipe

Foie Gras Terrine Recipe

Inspired by Waterfront Wines Restaurant
Time3h 30m
Serves4

Cocoa, Pear, Brioche

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Ingredients

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Foie Gras

Cocoa Pear Purée

Brioche

Method

Preparing Foie Gras

  1. 1

    Prepare the Foie Gras

    Preheat the oven to 100°C (212°F). Season the foie gras with salt, white pepper, and Armagnac. Place it in a terrine mold. Cover with foil and place in a water bath. Bake for about 45 minutes or until the internal temperature reaches 55°C (130°F). Let cool completely, then refrigerate for at least 24 hours.

Making Cocoa Pear Purée

  1. 2

    Prepare the Cocoa Pear Purée

    In a saucepan, combine the diced pears, sugar, and lemon juice. Cook over medium heat until the pears are soft. Blend until smooth. Stir in cocoa powder until well combined. Let cool.

Preparing Brioche

  1. 3

    Toast the Brioche

    Spread softened butter on both sides of the brioche slices. Toast them in a skillet over medium heat until golden brown and crispy.

Serving

  1. 4

    Plate the Dish

    Slice the chilled foie gras terrine and serve it with a dollop of cocoa pear purée on the side. Accompany with toasted brioche slices.

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