Home-made terrine of foie gras (Slideshow version)
Step 29/29 :
The service
Serve your foie gras either by removing the terrine from the mold (immerse the bottom for a few seconds in hot water to facilitate demoulding) and turning it over on a serving dish to cut slices, as on this photo.Or, without removing it from the mold, by cutting slices in the bowl directly to the taste of the guests.
In all cases, take the bowl out of the fridge 10 minutes before serving , so that it is not too cold during the tasting.
Remarks
After step 24, don’t throw away the remaining fat; once separated from the cooking juices, which should be discarded, it can be kept in the fridge for weeks in a sealed jar and used in various recipes, such as Sarladaise apples, for example. If, however, you do not wish to keep it, leave it in the fridge overnight to set, then break it into pieces and leave them on your balcony or in your garden, the birds love it, especially in winter.If you’d prefer a more natural flavour, closer to that of foie gras, you can significantly reduce, or even omit, the alcohol in this recipe.
Still on the subject of alcohol, there’s no need to be too fussy about the type or brand; whether you use Cognac or Armagnac makes little difference (in this recipe), and the same goes for Port and Sherry or other fortified wines such as Marsala, Maury, Madeira, etc.
As for the bread that goes best with foie gras, don’t be too tempted by industrial sandwich bread or, worse still, brioche or gingerbread (!), these are completely unsuitable. It’s better to try a slightly heartier, slightly tangier bread, such as a good country loaf, for example. The very best option is sourdough bread.
If this recipe worries you and you’re put off trying it because of the veining process, you could try an easier method using a foie gras terrine.
If, like me, you’re a foie gras aficionado but have issues with force-feeding, take heart.
To find out everything you need to know about how to enjoy foie gras and what to serve it with, take a look at: Serving foie gras.
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).