🦆 Foie Gras Terrine
Foie gras terrine is whole fattened duck liver, deveined, seasoned simply with salt, a little sugar and white pepper, then gently cooked in a mould and chilled until firm. The result is ultra-smooth, buttery and rich, sliced thickly and served cold as a starter. It is a centrepiece of French festive meals, especially at Christmas and New Year.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 duck foie gras (about 500 g)
- 7 g salt
- 2 g sugar
- 2 g ground white pepper
Method
- Let the liver soften at room temperature for 1 hour, then separate the lobes and remove the veins.
- Season all over with salt, sugar and white pepper.
- Press the lobes firmly into a terrine mould.
- Cook in a water bath at 100 °C for about 35 minutes (core temperature around 50 °C).
- Weigh it down lightly, cool, then refrigerate for at least 24 hours.
- Slice with a hot knife and serve chilled.
How to make it lighter
- A 40–50 g slice is a full serving given how rich the terrine is.
- Serve with crisp salad leaves and fresh fruit on the side.
- Spread it thinly rather than eating thick slabs.
History
Foie gras has long been associated with southwest France, and terrines and pâtés of it became celebrated in French cuisine by the 18th century. Today France is by far its largest producer and consumer.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →