Home-made terrine of foie gras


Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy.

This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking.

As usual, I have explained every stage of the recipe in full, with photos to help you.
4,707,109 64.8/5 for 1422 ratings
Grade this recipe:

Last modified on: December 23th 2018

For 1 foie gras, you will need:

Change those ingredients for: 1 foie gras 2 foies gras 3 foies gras

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
4 days 12 hours 38 min.2 hours 32 min.40 min.4 days 15 hours 50 min.
Keeping: Several weeks in the fridge, covered with plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 2 min.
Home-made terrine of foie gras : Photo of step #1

De-veining:

Take the liver out of the fridge at least two hours beforehand, so it will be at room temperature and soft.

Rinse it thoroughly under warm water to eliminate any remaining traces of blood, then dry it with absorbant paper.

Stage 2
Home-made terrine of foie gras : Photo of step #2
Pull the two lobes apart gently.

Stage 3 - 20 min.
Home-made terrine of foie gras : Photo of step #3
Pull the veins carefully towards you and remove them, without breaking or cutting, by passing your fingers underneath and following them right to the end.

This is the first tricky stage of the recipe. Your hands will get very greasy (to be expected with a foie gras, you might say), and you should not leave any veins, or as few as possible.

Stage 4 - 1 min.
Home-made terrine of foie gras : Photo of step #4
You might feel more comfortable working in fine rubber (surgical) gloves.

I recommend using a vegetable peeler as the point does the job quite well.

Another tip: have a bowl or a large cup in front of you and scrape the sticky veins off the blade into this as you work.

Stage 5 - 1 min.
Home-made terrine of foie gras : Photo of step #5
Once done, don't worry about the forlorn look of the liver – it's past caring!

Stage 6 - 30 min.
Home-made terrine of foie gras : Photo of step #6
To remove any traces of blood, put the liver in cold water with a tablepoonful of coarse salt and some ice cubes added, for half an hour.

Then rinse the liver under running cold water and dry on absorbant paper.

Stage 7 - 1 min.
Home-made terrine of foie gras : Photo of step #7
Line a wide oven-proof (gratin) dish with cooking-grade plastic film.

This is not essential, it just makes cleaning the dish afterwards much easier.

Stage 8 - 2 min.
Home-made terrine of foie gras : Photo of step #8
Spread the liver out in the dish in a single layer, as far as possible.

Stage 9 - 2 min.
Home-made terrine of foie gras : Photo of step #9

Seasoning:

Start by adding the alcohol. Trickle a few shlurps of Armagnac and Porto over the liver.

You only need a little, otherwise the flavour of the booze will dominate over that of the liver, which is a shame.

Note: Prefer white alcohols instead of red ones, because red ones turn liver to grey when cooking.

Stage 10 - 4 min.
Home-made terrine of foie gras : Photo of step #10
Weigh and mix the seasonings: salt, pepper, sugar and "quatre épices" spice blend (see below*). Do calculate these quantities carefully and respect the following proportions:7 g salt and 2 g pepper for 600 g liver.

The best way to do this is by using precise scales, but you can also measure them: 1 level teaspoon = 5 g of fine salt or 2.5 g of ground pepper (or near enough).

This is the second tricky stage of the recipe. It is important to use the right quantity of salt for the weight of liver. To help you, here is a little automatic calculator.

Stage 11 - 2 min.
Home-made terrine of foie gras : Photo of step #11
After weighing the correct amounts, mix the seasonings and scatter the mixture over the liver.

To spread them more evenly, scatter half, then turn the pieces of liver before adding the other half.

Stage 12 - 12 hours
Home-made terrine of foie gras : Photo of step #12
Cover the seasoned liver in its dish with a plastic film and refrigerate overnight.

Please note: the liver's maturing time in the fridge is important for the flavour. If you don't do this, it will still be good, but not quite as good as if left overnight.

Stage 13 - 2 hours
Home-made terrine of foie gras : Photo of step #13
Next day, the liver is ready to be cooked. Take out of the fridge and remove the plastic film at least 2 hours before cooking.

Stage 14

Cooking


Stage 15 - 40 min.
Home-made terrine of foie gras : Photo of step #15
Preheat the oven to 210°F (100°C), preferably without fan - quite unnecessary at such a low temperature.

Stick a thermometer into the thickest part of the liver and put in the oven.

If you'd like to keep the liver "pink", cook until the temperature reaches 122°F (50°C). For "mi-cuit" (just properly cooked, but not overdone), cook until it reaches 149°F (65°C).

If you don't have a thermometer, count 30 minutes cooking for "pink" and 45/50 minutes for "mi-cuit". Unfortunately, these times can only be approximate as your oven and the room temperature will have a marked effect on the cooking. In other words, as soon as you can, buy yourself a thermometer.

Stage 16
Home-made terrine of foie gras : Photo of step #16
After cooking, the liver looks unattractive swimming in its fat and cooking juices, but don't worry, this is perfectly normal.

Stage 17
Home-made terrine of foie gras : Photo of step #17
Now it's time to pack the terrine with the pieces of liver.

Use a skimmer to fish the pieces of liver out of the dish, drain them...

Stage 18 - 5 min.
Home-made terrine of foie gras : Photo of step #18
...and transfer to the terrine.

If you intend turning out the terrine later, choose the best-looking and largest pieces first to go in the bottom and finish up with the smaller ones (as in the photo).

Stage 19
Home-made terrine of foie gras : Photo of step #19
If, on the other hand, you will be serving the terrine straight from the dish, save the best pieces until last (like in this photo).

This cooking method, inspired by chef Eric Leautey, is very efficient as the centre of the liver gets up to temperature more rapidly when it is in a thin layer. This is the method I use for years.

Stage 20
Home-made terrine of foie gras : Photo of step #20

Stage 21
Home-made terrine of foie gras : Photo of step #21

Stage 22
Home-made terrine of foie gras : Photo of step #22

Stage 23
Home-made terrine of foie gras : Photo of step #23

Stage 24
Home-made terrine of foie gras : Photo of step #24
Finish the terrine by pouring over a little of the molten fat from the cooking dish.

Stage 25
Home-made terrine of foie gras : Photo of step #25
This is not just an attractive finishing touch; once set, it will help the terrine keep better.

Stage 26
Home-made terrine of foie gras : Photo of step #26
The final stage is to compact the terrine a little. I use a block of polystyrene cut to fit the shape of the dish (but a piece of thick cardboard would do just as well), covered with aluminium foil. I place this on top of the contents of the terrine and stand two jars of jam on top. The weight of the full jars is enough to press the terrine.

Leave to cool for 2 hours at room temperature, then refigerate.

Stage 27 - 4 days
Home-made terrine of foie gras : Photo of step #27
The "press" contraption can be removed after a couple of hours in the fridge.

Your terrine should be left for at least 4 days in the fridge before eating, to give time for the flavour to mature fully.

Stage 28
Home-made terrine of foie gras : Photo of step #28

Remarks

If you want a more natural taste, more pure foie gras, you can reduce the alcohol in this recipe to just one tablespoonful (or omit).

Again on the subject of alcohol, there is no need to be strict on the type or their number. Cognac and Armagnac are much the same (for the purposes of this recipe, at least); the same goes for sherry and port, or other fortified wines like Marsala, Maury, Madeira, etc.

For bread which goes best with foie gras, resist the temptation to use sliced industrial bread, or even worse brioche or other rich sweet bread (too soft, too sweet, too similar to foie gras). Better to use a more acidic, rustic bread like a classic "pain de campagne". For me, the best of all will always be a leaven-raised bread.

If you are worried about tackling this recipe, you can start with the easier method in terrine of foie gras.

If, like me, you are a foie gras aficionado but have a problem with the tradition of force-feeding geese, there is a glimmer of hope: check this out.

*In France, a blend of spices is sold as "quatre épices". You can make your own by mixing ground pepper, nutmeg, cloves and cinnamon.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,375 Kcal or 9,944 Kj60 gr23 gr226 gr
119 %23 %2 %34 %
Per 100 g
Energetic valueProteins CarbohydratesFats
454 Kcal or 1,901 Kj11 gr4 gr43 gr
23 %4 %<1 %7 %
Per foie gras
Energetic valueProteins CarbohydratesFats
2,375 Kcal or 9,944 Kj60 gr23 gr226 gr
119 %23 %2 %34 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

Beef Wellington
Beef Wellington

Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully...
35,5925/5 for 1 ratings 1 hour 57 min.
Purée of Jerusalem artichokes with foie gras
Purée of Jerusalem artichokes with foie gras

This recipe features a rather unexpected combination that works really well: the distinctive flavour of Jerusalem artichoke with the richness of foie gras. The Jerusalem artichokes are puréed with potatoes. This is serves hot mixed with very cold diced foie gras. The combination of flavours and...
32,5414.1/5 for 16 ratings 1 hour 10 min.
Duck Parmentier
Duck Parmentier

This recipe is very simple to make as everything can be prepared in advance. A layer of duck meat is sandwiched between two layers of potato purée. This is topped with grated cheese before being put in the oven.
74,4933.9/5 for 12 ratings 51 min.
Foie gras Chantilly
Foie gras Chantilly

Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
61,2664.6/5 for 14 ratings 28 min.
Foie gras fingers
Foie gras fingers

An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.
96,4554.6/5 for 14 ratings 2 hours 50 min.
See all recipes that use it
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).

Source

From Françoise who taught me everything.

More recipes?

This recipe uses (among others)
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Bonnevaux apple tart, Flamiche, Rabbit terrine, Mayonnaise, Houmous, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Crème caramel, Strawberry, kiwi and mascarpone verrines, Plum and almond panna cotta, Meringues, French Family Cake, ... All
PortPort: You can check-out other recipes which use it, like for example: Terrine of foie gras, Pâté de campagne, Lobster Thermidor, Foie gras cured in salt, Melon with port sorbet, ... All
Brandy (Cognac or Armagnac)Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Cocktail sauce, Pâté de campagne, Foie gras cured in salt, Chilli langoustines, Coq au vin, ... All

Other recipes you may also like

[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
251,848 714.7/5 for 43 ratings 2 hours 38 min.
[Tartiflette]
Tartiflette
A personal version of a classic recipe from Savoy.
96,468 14.6/5 for 11 ratings 1 hour 27 min.
[Foie gras cured in salt]
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
72,2725/5 for 11 ratings 2 days 16 hours 28 min.
[Pâté de campagne]
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
108,391 24/5 for 1 ratings 7 hours 54 min.
[Grilled fillet of salmon with corn salad cream]
Grilled fillet of salmon with corn salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
68,171 13.9/5 for 7 ratings 1 hour 14 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-17)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 6 comments or questions on this recipe

Follow this recipe (as 72 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page