Classic Terrine of Foie Gras
Ariane Daguin | Yield: 10
Our simple foie gras terrine recipe is made with a whole lobe of foie gras that is slow cooked with Sauternes. Serve chilled with late-harvest Jurançon or Côtes de Gascogne.
- 1 Hudson Valley Grade A Duck Foie Gras, about 1 1/2 lbs, at room temperature, cleaned and deveined
- Sea salt and freshly ground white pepper
- 2/3 cup Sauternes or Jurancon wine
- Brioche toast and fig jam, for serving
- Preheat oven to 200 degrees F.
- Season liver generously all over with salt and pepper. Place the large lobe smooth side down in a rectangular or oval porcelain terrine mold about the same size as the foie gras. Pour a little of the Sauternes over it. Add the small broken pieces of liver, a little more Sauternes, and finally the smaller lobe, smooth side up, and the rest of the wine. Cover the terrine with its lid or, since cooking at such a low temperature, use microwavable plastic wrap.
- Put a folded kitchen towel or 6 paper towels layered together in the bottom of a pan large enough to hold the terrine and set the terrine on top. Fill the pan halfway up the sides of the terrine with hot (not boiling) water, transfer to oven and cook until internal temperature measures 120 degrees F on an instant read thermometer, about 1 hour, depending on the thickness of the terrine or mold.
- Remove terrine from water bath and place in a deep dish. Invert lid to exert a light pressure on liver; this will force rendered fat to the surface. If the terrine does not have a lid, or the lid has a handle, cut a piece of cardboard slightly smaller than the mold and wrap it in several layers of plastic wrap. Place inverted lid (or cardboard) on liver and weigh it down with a full bottle of Armagnac (or two 1-pound cans from your pantry) for 20 minutes at room temperature. Then remove the weights and cover the terrine with the fat that was forced out.
- When foie gras is entirely covered by its fat, wrap the terrine tightly and refrigerate for at least 3 days before serving. To serve, unmold by dipping terrine briefly in hot water, then use a hot knife to cut it into serving slices.