Description
Terrine de Foie Gras Maison is a luxurious French delicacy featuring rich, buttery foie gras gently seasoned and slow-cooked to perfection. Served chilled in elegant slices, it's perfect for festive occasions, paired with brioche and fruit compote.
Ingredients
-
500g raw foie gras (lobe)
-
1 tsp fine salt
-
1/2 tsp white pepper
-
1 pinch sugar
-
2 tbsp Sauternes or sweet wine
-
Optional: splash Armagnac
-
Sterile terrine mould or small loaf pan
-
Cling film + foil
Instructions
1. Devein Foie Gras
Bring foie to room temp. Gently separate lobes and remove veins. Keep pieces intact.
2. Season Well
Sprinkle salt, pepper, sugar on all sides. Drizzle wine and Armagnac.
3. Layer in Terrine
Pack foie tightly into mould. Press down to remove air gaps.
4. Cover and Rest
Wrap with cling film and foil. Refrigerate 24 hrs to marinate.
5. Bake Bain-Marie
Preheat oven to 110°C. Place terrine in baking dish with hot water. Bake 40–45 min until 55°C core temp.
6. Press and Chill
Cool 30 min, press with weight. Chill 24–48 hrs.
7. Serve Sliced
Unmold and slice with hot knife.
8. Garnish
Serve with fig jam, fleur de sel, or toasted brioche.
