Terrine of foie gras (Slideshow version)
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This video show you how to make this recipe using a sieve.Remarks
This recipe has been simplified especially to help beginners. If you prefer to go on to a more advanced level, try the "Home-made terrine of foie gras ".The French "Foie gras en terrine" as opposed to "Terrine de foie gras"; the names are very similar and can lead to confusion. It is worth knowing the difference:
| Foie gras en terrine: the veins are removed from the liver by hand, so conserving as many large pieces as possible which are then cooked and arranged in terrines. These famous pieces give a marbled texture. |  |
| Terrine de foie gras (this recipe): the whole liver is put through a vegetable mill producing a smooth texture, even if a number of livers are used. |  |
And to drink?
One can discuss at length what wine to drink with foie gras, but at the risk of being controversial, I don't think a Sauternes goes at all well. Such a sweet wine is already too close to the sweet richness of the foie gras.I suggest you try a dry white wine instead, which can bring out the flavour of the foie gras by contrasting with it. Why not a "Cotes du Jura blanc" (those from the Domaine Rolet in Arbois (France) are excellent).
If you really prefer a sweet wine, try something less sweet than a Sauternes, like "Coteaux du Layon, Croix blanche" a wine from the Loire valley, (those made by Sylvie Termeau at Rochefort/Loire are perfect).