French · Starter
Foie Gras Terrine
Low-temperature terrine kept blushing pink, perfumed with sweet Muscat — a benchmark luxury course that must be made 3 days ahead
- Prep
- 45 min
- Cook
- 25 min
- Serves
- 10
Ingredients
- Duck foie gras, whole lobe, top grade — 600 g
- Fine salt — 8 g
- White pepper — 1.5 g
- Sugar — 2 g
- Muscat de Beaumes-de-Venise — 40 ml
- Cognac — 15 ml
- Brioche loaf — 300 g
- Fleur de sel — 2 g
- Fig jam (to serve) — 80 g
Method
- Temper the lobe 1 h at room temperature until pliable. Separate the two lobes.
- Butterfly each lobe and pull out the primary veins with tweezers, following them from the base.
- Season all surfaces evenly with salt, pepper and sugar; sprinkle with Muscat and Cognac. Marinate 12 h covered, chilled.
- Press the pieces into a 600 ml terrine, packing to exclude air; temper 30 min.
- Cook in a bain-marie at 90 °C oven to a core of 46 °C (about 20–25 min) — no higher.
- Pour off excess fat and reserve; press the terrine with 500 g overnight.
- Melt reserved fat, pour a 3 mm cap over the surface; mature 2–3 days at 2 °C.
- Slice with a hot dry knife; serve with toasted brioche, fleur de sel and fig jam.