
Article
20% OFF VALENTINE’S DAY FAVES SHOP NOW
20% OFF VALENTINE’S DAY FAVORITES
20% OFF VALENTINE’S DAY FAVORITES
In Stock
Named for the vessel in which it is cooked, the terrine of foie gras is a classic in French cuisine. To make it, a whole raw lobe of foie gras is tucked into a terrine and essentially steamed in its own juices at a low temperature. The result is an incredibly creamy, delicate bloc of foie gras, with a firm texture that can be easily sliced. Our simple recipe includes salt, pepper, sugar, and nothing else. With so few ingredients, there is nothing to distract from the rich, buttery taste of pure foie gras.
Serving Tips: For the cleanest slice, dip a sharp knife into hot water then wipe dry in between each cut. Our ready-to-eat foie gras is surprisingly versatile. Serve it simply with toasted brioche and a sprinkling of flake salt, on a hunk of baguette with fig jam, or on a slice of crisp apple. Use a small piece to enrich a pan-sauce or top a hot steak with a generous slice for an indulgent treat. Sauternes, tawny Port, or a late harvest wine like Jurançon make excellent pairings.
Named for the vessel in which it is cooked, the terrine of foie gras is a classic in French cuisine. To make it, a whole raw lobe of foie gras is tucked into a terrine and essentially steamed in its own juices at a low temperature. The result is an incredibly creamy, delicate bloc of foie gras, with a firm texture that can be easily sliced. Our simple recipe includes salt, pepper, sugar, and nothing else. With so few ingredients, there is nothing to distract from the rich, buttery taste of pure foie gras.
Serving Tips: For the cleanest slice, dip a sharp knife into hot water then wipe dry in between each cut. Our ready-to-eat foie gras is surprisingly versatile. Serve it simply with toasted brioche and a sprinkling of flake salt, on a hunk of baguette with fig jam, or on a slice of crisp apple. Use a small piece to enrich a pan-sauce or top a hot steak with a generous slice for an indulgent treat. Sauternes, tawny Port, or a late harvest wine like Jurançon make excellent pairings.