Rougie 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 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.
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