Homemade Foie Gras Terrine
Ingredients
- 333.3 gFoie gras (raw and at room temperature)
- 4.7 gGray sea salt (fine)
- 1.3 gBlack pepper ground (freshly ground)
- 0.7 pinchWhite sugar (for balance)
- 1.3 tbspDry white wine (for the marinade)
- 1.3 tbspCognac
- 1.3 tbspSweet white wine (Sauternes)
Method
A melting texture that spreads like butter, with an ivory color marbled with pink veins. The characteristic smell of semi-cooked foie gras, enhanced by a touch of black pepper.
- 1
Open the lobes at room temperature. Remove the main veins with the tip of a knife without mincing the flesh. The liver should remain in large pieces.
- 2
Mix salt, pepper, and sugar. Sprinkle evenly on all sides. Drizzle with white wine (dry or sweet, sweet being preferable) and cognac to moisten the flesh.
- 3
Place the liver in a dish, cover with cling film in contact to prevent oxidation. Let rest for 12 hours in the refrigerator for the aromas to penetrate the core.
- 4
Pack the pieces into the terrine, pressing firmly with the back of a spoon to remove air. The surface should be smooth.
- 5
Preheat the oven with a water bath at 80°C. Immerse the terrine. Cook until the fat pearls on the surface and the center reaches 48°C.
- 6
Let cool, then place a weighted board on top. Refrigerate for a minimum of 3 days before serving to stabilize the fat.
Frequently asked questions
How do you get this dish right?
- Dip your knife blade in hot water before each slice for a clean cut without tearing the flesh.
- The 3-day rest is crucial: this is when the fat stabilizes and the flavors balance out.
How long does this dish keep?
Can be kept for 10 days in the refrigerator in its terrine, tightly wrapped. Take it out 15 minutes before serving.
