Homemade Foie Gras Terrine

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.

• Prep time: 40 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 405
• Protein: 10 g
• Carbs: 5 g
• Fat: 37 g

Ingredients

• 333.3 g Foie gras ( raw and at room temperature )
• 4.7 g Gray sea salt ( fine )
• 1.3 g Black pepper ground ( freshly ground )
• 0.7 pinch White sugar ( for balance )
• 1.3 tbsp Dry white wine ( for the marinade )
• 1.3 tbsp Cognac
• 1.3 tbsp Sweet white wine (Sauternes)

Instructions

1. Deveining

   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. Seasoning

   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. Marinating

   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. Terrine preparation

   Pack the pieces into the terrine, pressing firmly with the back of a spoon to remove air. The surface should be smooth.

5. Bain-marie cooking

   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. Maturation

   Let cool, then place a weighted board on top. Refrigerate for a minimum of 3 days before serving to stabilize the fat.

Chef's tips

• 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.

Storage

Can be kept for 10 days in the refrigerator in its terrine, tightly wrapped. Take it out 15 minutes before serving.