CLASSIC TERRINE OF FOIE GRAS
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.
Categories Duck Appetizer Bake Cognac/Armagnac Chill Gourmet Sugar Conscious Low Sugar Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 first-course servings
Number Of Ingredients 9
Steps:
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
FOIE GRAS TOASTS WITH SAUTERNES GELEé
Provided by Shelley Wiseman
Categories Wine Bake Cocktail Party Thanksgiving Oscars Meat Engagement Party Gourmet
Yield Makes about 36 hors doeuvres
Number Of Ingredients 8
Steps:
- Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
- Bring Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.
- Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute. Pour hot wine over gelatin mixture, then stir until gelatin has dissolved. Cool to room temperature.
- Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.
- Lift gelée out of dish using plastic wrap and transfer to a cutting board. Cut gelée into 3/4-inch squares (without cutting through plastic).
- Cut foie gras into 1-inch squares (about 1/4 inch thick). Transfer squares with offset spatula to a tray lined with plastic wrap, then top each with a square of gelée (you will have extra gelée). Chill, covered with plastic wrap, until ready to serve.
- Preheat oven to 450°F with rack in upper third.
- Trim crusts from bread, then brush with butter and cut 6 (1 1/4-inch) squares from each slice. Arrange in a 4-sided sheet pan and bake until golden, about 6 minutes.
- Top toasts with foie-gras-and-gelée stacks.
FOIE GRAS IN A PUMPKIN TERRINE
The following recipe is perfect for autumn because a pumpkin is a perfect container in which to cook foie gras terrine style (or to serve mousses of foie gras). Banyuls is a sweet red wine from the Languedoc-Roussillon region of France. If it is unavailable, use a tawny Port. Banyuls would be the idea partner for either of these foie gras dishes. To keep all of the flavors of the foie gras in the terrine, it shouldn't be exposed to air during cooking. When the pumpkin is wrapped in aluminum foil it is airtight, and no outside flavors can mingle with the liver. Once the foie gras has been consumed, use the cooked pumpkin flesh to make the delectable soup.
Provided by Food Network
Time 2h42m
Yield 8 to 10 appetizer servings
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F.
- Cover a baking sheet with wrinkled aluminum foil so the pumpkin will rest securely flat on it. Place the pumpkin on the foil.
- Season foie gras with salt and pepper. Pour wine into pumpkin shell and sprinkle with salt and pepper. Place foie gras in pumpkin, the large lobe underneath the smaller lobe. Cover with the pumpkin top, and wrap pumpkin securely in aluminum foil. Bake until the internal temperature of the liver reaches 120 degrees F, about 2 hours. Remove pumpkin from oven, discard foil, and cool to room temperature. Refrigerate overnight.
- Remove pumpkin from refrigerator 30 minutes before severing. Serve at table, using a hot spoon to scoop out foie gras.
- Serve with slices of crusty French bread.
CLASSIC DUCK FOIE TERRINE
Steps:
- Three to five days ahead, preheat the oven to 190 degrees. Gently separate the lobes and pick out and discard large veins and greenish bile, if any. Try not to break the liver up. (If not at room temperature, it will fall apart.)
- Place first lobe in a terrine large enough to hold the foie gras snugly. Sprinkle with half the salt and pepper. Splash on 1 tablespoon of the wine, layer the other lobe and any small pieces on top and add the remaining wine. Season with the remaining salt and pepper. Cover the terrine snugly with plastic wrap.
- Line the bottom of a roasting pan with a kitchen towel and place the terrine on top. Pour in enough hot (not boiling) water to come an inch or so up the sides of the terrine. Bake until an instant-read thermometer inserted into the foie gras reaches 115 degrees. (The U.S.D.A. recommends an internal temperature of 160 degrees.)
- Remove from oven and take the terrine out of the roasting pan. Place a weight on top and leave at room temperature for 30 minutes.
- Pour off any juices that have accumulated and use a gravy separator to separate the juices from the fat. Pour the fat back on top of the terrine. Discard juices.
- Refrigerate 3 to 5 days. To serve, slice thinly or use for French kisses and Gascogne sushi. Terrine keeps, refrigerated, up to 15 days.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 370 milligrams
More about "foie gras terrine recipes"
FOIE GRAS TERRINE | RICARDO
From ricardocuisine.com
3/5 (2)Category AppetizersServings 8Total Time 1 hr 35 mins
- Soak the gelatin in 60 ml (1/4 cup) of cold ice cider or Sauternes for 2 minutes. In a small saucepan, heat the remaining alcohol and then add the bloomed gelatin. Stir to melt and pour into a 20-cm (8-inch) square pan. Let set in the refrigerator for about 2 hours. With a knife, cut small cubes of jelly from the pan. Loosen with a spatula. Arrange around the slices of foie gras.
FOIE GRAS TERRINE RECIPE | GAYOT
From gayot.com
Estimated Reading Time 2 mins
FOIE GRAS TERRINE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 1 minCategory Starter
TERRINE OF FOIE GRAS RECIPE | D'ARTAGNAN
From dartagnan.com
A FRENCH GIRL CUISINEEASY FOIE GRAS TERRINE RECIPE
From frenchgirlcuisine.com
TERRINE DE FOIE GRAS | SAVEUR
From saveur.com
WHAT IS FOIE GRAS TERRINE? - CENTER OF THE PLATE
From center-of-the-plate.com
10 BEST FOIE GRAS APPETIZER RECIPES | YUMMLY
From yummly.com
10 BEST FRESH FOIE GRAS RECIPES | YUMMLY
From yummly.com
FOIE GRAS -- TERRINE DE FOIE GRAS - BIGOVEN.COM
From bigoven.com
BEST FOIE GRAS TERRINE WITH CHERRY JAM | SALT AND VANILLA
From saltvanilla.com
EASY HOMEMADE FOIE GRAS TERRINE - SECRETSFINEFOOD.COM
From secretsfinefood.com
FOIE GRAS TERRINE WITH GRAPEFRUIT JELLY RECIPE | EAT SMARTER USA
From eatsmarter.com
MAKE YOUR FOIE GRAS | THE BEST RECIPE – THE NEW GROCER
From thenewgrocer.com
TERRINE DE FOIE GRAS DE CANARD AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
FOIE GRAS TERRINE RECIPE – FARM-2-MARKET
From farm-2-market.com
TERRINE DE FOIE GRAS MI-CUIT – MAGEFESA USA
From magefesausa.com
JENNIFER MCLAGAN'S RECIPE FOR TERRINE OF FOIE GRAS | CBC NEWS
From cbc.ca
HOMEMADE FOIE GRAS TERRINE - YOUR GUARDIAN CHEF
From yourguardianchef.com
FOIE GRAS TERRINE MI-CUIT - ANOVA CULINARY
From recipes.anovaculinary.com
FOIE GRAS TERRINE RECIPE | EAT SMARTER USA
From eatsmarter.com
HOW TO MAKE A FOIE GRAS TERRINE - CENTER OF THE PLATE
From center-of-the-plate.com
RECIPE: FOIE GRAS TERRINE WITH GRAPE AND DARK CHOCOLATE CHUTNEY
From guide.michelin.com
MARBLED FOIE GRAS AND TRUFFALO TERRINE - FROMI
From fromi.com
FOIE GRAS TERRINE RECIPE | D'ARTAGNAN
From dartagnan.com
PORT AND FIVE-SPICE FOIE GRAS TERRINE RECIPE
From ateliersetsaveurs.com
GOOSE FOIE GRAS TERRINE: RECIPE, ENGLISH AFTOUCH-CUISINE
From aftouch-cuisine.com
TERRINE OF FOIE GRAS | WINE ENTHUSIAST
From winemag.com
GUSTO TV - FOIE GRAS TERRINE
From gustotv.com
GUIDE TO FOIE GRAS: 4 WAYS TO PREPARE FOIE GRAS - 2022 - MASTERCLASS
From masterclass.com
LEEK AND FOIE GRAS TERRINE | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
FOIE GRAS TERRINE RECIPE - LILA NEAL TRENDING
From 918lilanealtrending.blogspot.com
FOIE GRAS TERRINE RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
CONFIT DUCK FOIE GRAS TERRINE RECIPE - STEVEN AUSTIN GOSSIP
From 304stevenaustingossip.blogspot.com
FOIE GRAS TERRINE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
FOIE GRAS RECIPES — BACKWATER FOIE GRAS
From backwaterfoiegras.com
TERRINE OF SMOKED FOIE GRAS | COOKING TECHNIQUES & RECIPES
From greatchefs.com
FOIE GRAS TERRINE RECIPE ARTICLE 2022 | BAGLUNCH.NET
From baglunch.fluxus.org
TERRINE DE FOIE GRAS DE CANARD AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
TERRINE OF FOIE GRAS, ALSACE VIEILLE PRUNE MARINATED
From chefspencil.com
FOIE GRAS TERRINE - RECIPES LIST
From recipes-list.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love