Active Time
1 1/4 hr
Total Time
1 1/2 days
We adapted this recipe from one in D'artagnan's Glorious Game Cookbook, by Ariane Daguin, George Faison, and Joanna Pruess. In her cookbook, Daguin sticks to the traditional French method and cooks foie gras to 120°F, although the USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. We tried both methods and prefer Daguin's; to our tastes, it yielded the perfect degree of doneness. However, we've included both options in the procedure.
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight (see "special equipment," below), and the seasonings accordingly. If you don't have an oval terrine, you could use a ceramic soufflé dish or a glass loaf pan that's just large enough for the foie gras to fit in snugly. Note that a foie gras terrine is supposed to have a layer of fat—it may look a bit odd, but it's actually quite delicious.
Ingredients
Makes 10 first-course servings
Special Equipment
Preparation
Step 1
Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie gras won't cook too quickly).
Step 2
Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper. Sprinkle one third of Sauternes in terrine and firmly press large lobe of foie gras, smooth side down, into bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.) Sprinkle with another third of Sauternes. Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining Sauternes. Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil.
Step 3
Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in middle of oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120°F, 1 to 1 1/2 hours, or 160°F (for USDA standards), about 3 1/2 hours.
Step 4
Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Put wrapped cardboard directly on surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows). Let stand at room temperature 20 minutes.
Step 5
Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine). Chill, covered, until solid, at least 1 day.
Step 6
Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.
• Terrine may be made 3 to 5 days ahead, kept chilled in mold with its surface covered with plastic wrap. Once unmolded, terrine keeps, tightly wrapped in plastic wrap and chilled, another 3 days. • Hot terrine lids are hard to grasp with oven mitts; metal tongs are great for grabbing the handle.
Leave a Review
Reviews (12)
Back to Topyou people are disgusting to eat froie gras. This is a cruel food to consume. The procefure of obtaining have been outlawed in many countries because it is considered too cruel to force feed a duck. quit supports farms that put ducks under this cruel and inhumane treatment
cooper_charlotte89
vancouver bcvvancouvecanadarvancouvercacancaca
10/12/2016
I neglected the star rating...
wallisjr
Seattle WA
12/26/2013
I've made this recipe 3 times since it was first posted. It has turned out nicely each time. I always leave the melted fat on top of the foie. It is delicious spread on bread with the foie. Enjoy!
wallisjr
Seattle, WA
12/26/2013
I have not tried this. I found the directions very obscure.
HestiaBHN
Maine
3/23/2010
I prepare this 3 days ahead of the dinner party..My classic approach is to let the foies sit in a milk bath for 1-1.5 hours (this neutralizes the blood), allow to come to room temp,then mix a small amount of cognac and porto and a small amount of salt/pepper and pour over the foies and flip them over from time to time. 5-6 hours is good - but please note - use only a puddle of this mélange...then into the oven, heated to 120°C - cook for 30 min in a bain marie and then take the temp of the centre of the foie, which should be around 70°C, and the foie will have released a huge amount of fat (the gras!)Gently pour off the fat when the terrine is cool enough to handle, and reserve - I use this to fry up potatoes...Cover the terrine and let sit in the refrigerator for a day or two. The terrine should be a pinkish blondish colour and of a firm consistency. served with fresh pain de mie (white bread I think) and this is heaven.
jdak006
paris
12/6/2008
A few tips when woring with foie gras. Make sure the lobes of foie gras are at room temp before deveining (it will be easier to work with). Marinating them in milk for an hour or two before cooking will help bleach out any unwantd redness left from veins.
TwistedSpoon
Canada (eastern)
12/19/2007
Colin, in case you are looking again this Christmas, there is no "recipe" for foie gras. It is just cooked duck liver. This is how to cook it.
jcrookauc
12/18/2006
WHERE IS THE RECIPE???
colin62
12/7/2005
A tasty treatment of a classic dish. An aside note to the "cook" from Philadelphia. When you made your identical inappropriate comment a year ago, you were told to take your 'soapbox' elsewhere. A 'protest' made unconstructively is merely noise from a loud-mouth in a parking lot.
Corvallis, Oregon
9/18/2003
I made this with several pieces of fresh foie de canard and put sliced truffle between the pieces. Used cognac instead of sauternes. Covered the terrine with bay leaves and aspic. It served 8 as an entrée, with half left over. I'd certainly make it again.
Frances Favre
Geneva, Switzerland
12/27/2000
