Description
Foie Gras Terrine is a decadent French delicacy that transforms any gathering into an extraordinary culinary experience.
Ingredients
Scale
- 1 pound duck liver
- 2 teaspoons salt
- 1 teaspoon black pepper (freshly ground)
- 2 tablespoons cognac
- 2 shallots (finely minced)
- Fresh herbs (for garnish)
Instructions
- Prepare the Duck Liver: Soak the duck liver in milk for one hour to soften its richness.
- Preheat Oven: Set your oven to 275°F (135°C).
- Season the Liver: In a bowl, combine soaked duck liver, salt, black pepper, cognac, and shallots. Mix gently without overmixing.
- Transfer to Molds: Spoon the mixture into terrine molds or small loaf pans and smooth the tops with a spatula. Cover with foil.
- Bake: Place molds in a baking dish filled halfway with hot water (bain-marie) and bake for about one hour or until set.
- Cool and Chill: Let cool at room temperature before refrigerating for at least four hours or overnight.
Notes
- Serve as an elegant appetizer or as part of a charcuterie board.
- Pairs well with toasted bread and sweet accompaniments.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 0g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Foie Gras, Terrine, French Cuisine, Duck Liver