Foie gras terrine Recipe

Ingredients:

• 2 lbs of fully deveined foie gras
• 2 tablespoons of Armagnac or Cognac
• 1 tablespoon of kosher salt
• 1 teaspoon of freshly cracked black pepper
• 1 teaspoon of thyme leaves, finely chopped
• 1/2 teaspoon of ground nutmeg

Instructions:

1. Preheat oven to 180°C/350°F.
2. Line a terrine or loaf pan with parchment paper, leaving enough overhang to use as a cover for the terrine.
3. Remove the foie gras from the refrigerator and allow it to come to room temperature.
4. In a mixing bowl, combine the Armagnac or Cognac, kosher salt, freshly cracked black pepper, thyme leaves, and ground nutmeg.
5. Place the foie gras into the bowl of a food processor and pulse until it is smooth.
6. Add the spice mixture to the foie gras and pulse until well combined.
7. Spoon the foie gras mixture into the prepared terrine or loaf pan, pressing it firmly to remove any air pockets.
8. Cover the terrine with the excess parchment paper.
9. Place the terrine in a roasting pan and add enough hot water to the pan to come halfway up the sides of the terrine.
10. Cover the roasting pan with foil and place in the oven.
11. Bake for 25-35 minutes, or until the internal temperature of the terrine reaches 60°C/140°F.
12. Remove the roasting pan from the oven and allow the terrine to cool slightly.
13. Once cooled, transfer the terrine to the refrigerator and chill for at least 4 hours or overnight.

Serving suggestions:

Cut the foie gras terrine into thin slices and serve with toasted baguette slices, fig compote, and a sprinkle of fleur de sel salt for an elevated appetizer or a light lunch. Alternatively, it can also serve as a decadent addition to a cheese board or charcuterie plate.

Verdict:

This foie gras terrine recipe yields a silky, rich, and decadent entrée. The warm spices and liquor enhance the buttery flavor of the foie gras and provide an excellent balance that’s mellow and not too overwhelming for the palate.