Best Classic Terrine Of Foie Gras Recipes

FOIE GRAS

Foie Gras image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons brown sugar
1/4 cup balsamic vinegar
5 sliced plums
1 to 1 1/4 pounds foie gras (duck liver)

Steps:

Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.

CLASSIC DUCK FOIE TERRINE

Classic Duck Foie Terrine image

Provided by Jonathan Reynolds

Categories appetizer

Time 1h

Number Of Ingredients 4

Ingredients

1 whole fresh Grade A foie gras, about 1 1/2 pounds, at room temperature
1 1/2 teaspoons salt
1/4 teaspoon ground white pepper
2/3 cup of Sauternes, muscat or port

Steps:

Three to five days ahead, preheat the oven to 190 degrees. Gently separate the lobes and pick out and discard large veins and greenish bile, if any. Try not to break the liver up. (If not at room temperature, it will fall apart.)
Place first lobe in a terrine large enough to hold the foie gras snugly. Sprinkle with half the salt and pepper. Splash on 1 tablespoon of the wine, layer the other lobe and any small pieces on top and add the remaining wine. Season with the remaining salt and pepper. Cover the terrine snugly with plastic wrap.
Line the bottom of a roasting pan with a kitchen towel and place the terrine on top. Pour in enough hot (not boiling) water to come an inch or so up the sides of the terrine. Bake until an instant-read thermometer inserted into the foie gras reaches 115 degrees. (The U.S.D.A. recommends an internal temperature of 160 degrees.)
Remove from oven and take the terrine out of the roasting pan. Place a weight on top and leave at room temperature for 30 minutes.
Pour off any juices that have accumulated and use a gravy separator to separate the juices from the fat. Pour the fat back on top of the terrine. Discard juices.
Refrigerate 3 to 5 days. To serve, slice thinly or use for French kisses and Gascogne sushi. Terrine keeps, refrigerated, up to 15 days.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 370 milligrams