Goose Foie Gras Terrine Recipes
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
Foie gras is part of the cultural and gastronomic heritage of France. However, the exact origin is contested between the region of Alsace and the Southwest.
Provided by Vera Abitbol
Categories Appetizer
Time 1h20m
Number Of Ingredients 4
Steps:
- De-vein the lobe of foie gras.
- Dissolve the salt in the wine, then add pepper. Pour this mixture over the foie gras and let stand covered for 12 hours in the fridge.
- Preheat oven to 250 F / 120 C with a water-filled container for a bain-marie.
- Arrange the marinated foie gras pieces and pack them in a terrine dish. Cover and bake by placing the terrine dish in the water-filled container.
- Lower the oven temperature to 210 F / 100 C, and cook for about 50 minutes. The interior temperature of the foie gras must be 120 F / 50 C.
- Allow cooling. Remove excess fat and place in the fridge with a weight on top of the terrine dish for 24 hours.
- Foie gras can then be enjoyed immediately, or even better within 5 days so that it reaches optimum maturity.
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- Place foie gras in a medium bowl, break into even pieces, and add sauternes. Season with salt and pepper and allow to marinate 2 hours.
- Preheat oven to 200°. Remove foie gras from marinade; press into a 2 1⁄2-cup terrine, leaving a bit of space at top. Place terrine on 3 folded-over paper towels in the bottom of a deep skillet, and fill skillet with hot water to reach halfway up sides of terrine. Cook until internal temperature of foie gras reaches 115° on a meat thermometer, about 30 minutes. Pour off fat and reserve. Cool terrine.
- Cut a piece of cardboard to fit inside top of terrine and wrap it in plastic wrap. Gently press cardboard onto foie gras; weight with a small can for 1 hour. Remove can and cardboard, return reserved fat to terrine, cover, and refrigerate 1–2 days.
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- Set the foie gras on a cutting board or other work surface and let it rest for 30 minutes. Remove it from its package. Separate the large and small lobes, or sections, and remove any visible fat. Make a slit in the bottom of each lobe, open it gently with your fingers, and remove and discard the large vein. If any pieces of the foie gras break off, tuck them into the larger pieces. Season the foie gras all over with salt and pepper. Then press it into a terrine or loaf pan with lid, smooth side up. Press down gently, pour the Cognac over the foie gras, cover with the terrine lid and refrigerate overnight.
- Preheat the oven to 200F. Let the foie gras rest at room temperature for 30 minutes. Bring a teakettle of water to a boil. Create a water bath by setting the terrine into a roasting pan, placing it on the middle rack of the oven and filling the pan with enough hot water to come halfway up the sides of the terrine. Bake for 20 minutes. Let the terrine rest, uncovered, for 20 minutes. Pour off any fat that has collected around the edges, and save it for another purpose. Using the lid of the terrine turned upside down, gently press the foie gras down into the terrine. Cover and refrigerate for three days.
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- Place the foie gras liver in a bowl and run the cold water tap for about ½ hour, thus removing any blood in the vessels. If the water is not very, very cold, add some ice cubes to the bowl. Remove the main nerve and devein the lobe by making some cuts to remove main vessels.
- Break down the liver into large pieces, season with salt, pepper, and sugar, and mix well. Preheat oven to 350ºF
- Transfer the foie gras into the terrine, and press down to compact the marinated livers. Cook in a hot Bain Marie for about 20 minutes; the internal temperature should reach 120°F.
- Remove terrine from water bath and place in a deep dish. Invert lid to exert a light pressure on it; this will force rendered fat to the surface. If the terrine does not have one, cut a piece of cardboard slightly smaller than the mold and wrap it in several layers of plastic wrap. Place inverted lid (or cardboard) on the liver and weigh it down with two 1-pound cans from your pantry for 20 minutes at room temperature. Then, remove the weights and cover the terrine with the fat that was forced out.
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- Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel to help prevent the fois gras from cooking too quickly
- Sprinkle each lobe and any loose pieces of the goose liver (foiegras) 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° which takes about 3 1/2 hours.
- Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid.
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