Terrine of foie gras
This simple way preparing a terrine of foie gras is ideal for beginners. In this recipe the liver is passed through a sieve or vegetable mill rather than kept in large pieces. The final appearance is smoother, less marbled, but just as delicious.
17 hours 8 min.
Easy
1 
6 IngredientsLast modified on: June 2nd 2015
For 1 , you will need:
- 1
1 raw foie gras (weight about 500 g) - 2
7 g salt - 3
2 g pepper - 4
1 pinch "Quatre-épices" spice blend - 5
½ tablespoon Port - 6
½ tablespoon Brandy (Cognac or Armagnac) - Total weight: 525 grams
Change measures:
Times for this recipe
Preparation: 14 hours 55 min.
Resting: 2 hours
Cooking: 15 min.
All in all: 17 hours 8 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 hours
Take the liver out of the fridge at least two hours in advance so that it can come to room temperature and soften.
Rinse thoroughly under warm running water to remove any remaining traces of blood.
Dry with absorbant paper.
Rinse thoroughly under warm running water to remove any remaining traces of blood.
Dry with absorbant paper.
Stage 2 - 5 min.
Cut into pieces.
Stage 3 - 20 min.
Mince with a vegetable mill, using the finest blade.
Stage 4
An alternative (but more tiring): push the pieces through a fine sieve using a maryse.
Stage 5
With both methods you will need to remove the veins and skin left behind at regular intervals. This is a very simple and efficient way of removing the veins from foie gras.
Stage 6
Scrape the underneath of the the blade so that the minced liver drops.
Stage 7 - 3 min.
Then tip the minced or sieved liver into a gratin dish, which you have weighed beforehand (and made a note of the weight somewhere).
You can line the dish with coooking film to save the washing up later, but this is not essential.
You can line the dish with coooking film to save the washing up later, but this is not essential.
Stage 8 - 10 min.
Once all the liver has been prepared, weigh the dish again, subtract its empty weight and so calculate the weight of liver.
Calculate the weight of salt and pepper needed using this little automatic converter, and season in 2 stages: add half the seasoning (salt + pepper + spice), turn the liver over gently and add the remaining seasoning.
Please note: although the amount of seasoning should be calculated precisely, the amount of alcohol is entirely a matter of taste, but don't overdo it - the flavour of the liver should not be overpowered by that of the alchohol.
Calculate the weight of salt and pepper needed using this little automatic converter, and season in 2 stages: add half the seasoning (salt + pepper + spice), turn the liver over gently and add the remaining seasoning.
Please note: although the amount of seasoning should be calculated precisely, the amount of alcohol is entirely a matter of taste, but don't overdo it - the flavour of the liver should not be overpowered by that of the alchohol.
Stage 9 - 2 min.
Add the alcohol.
Stage 10 - 14 hours
Then cover the dish with stretch cooking film and refrigerate overnight.
Stage 11 - 15 min.
Next day, take the dish out of the fridge 2 hours in advance so that it comes up to room temperature (important for proper cooking).
Preheat the oven to 90°C (194°F) and cook the liver for 15 minutes.
Preheat the oven to 90°C (194°F) and cook the liver for 15 minutes.
Stage 12 - 3 min.
Take the dish out of the oven and remove the plastic film. Don't panic at the awful sight; your terrine isn't ruined.
Stage 13
Use a skimmer to take small amounts of liver from the dish (the worryingly soft texure is quite normal)...
Stage 14 - 10 min.
...and fill your terrines...
Stage 15
...carefully.
It's a good idea to tap the base of the terrine on a teatowel folded in 4 to help the liver to pack down. Smooth the surface with a maryse.
Put the lid on and refrigerate for 3 or 4 days (if you can wait that long) to allow the flavours to develop fully.
It's a good idea to tap the base of the terrine on a teatowel folded in 4 to help the liver to pack down. Smooth the surface with a maryse.
Put the lid on and refrigerate for 3 or 4 days (if you can wait that long) to allow the flavours to develop fully.
Stage 16
You will see that the texure is very smooth, which is characteristic of a terrine of foie gras.
The terrine will keep in the fridge for ten days or so, but I advise you to protect a started terrine with plastic film to prevent oxidation which would turn it a greyish colour.
The terrine will keep in the fridge for ten days or so, but I advise you to protect a started terrine with plastic film to prevent oxidation which would turn it a greyish colour.
Stage 17
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:
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).
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: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 20 RDI=2 % | 230 RDI=30 % | 2,370 RDI=120 % | 9,900 RDI: 120 % |
| Per 100 g | 10 RDI=4 % | 3 RDI=0 % | 40 RDI=7 % | 450 RDI=20 % | 1,890 RDI: 20 % |
How much will it cost?
- For 1 : 17.80 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Salt
Like these other recipes: Mont d'or in brioche, Super-green, super-thrifty soup, Artichoke Soup, Roast cabbage with lemon, Tahitian style fish, ... See them all 638
Pepper
Like these other recipes: Hollandaise sauce, Hachis parmentier, Stuffed baguette , Vegetable tian, Lobster Thermidor, ... See them all 615
"Quatre-épices" spice blend
Like these other recipes: Crème de foie gras, Foie gras cured in salt, Rabbit terrine, Home-made terrine of foie gras, Pâté de campagne, ... See them all 6
Raw foie gras
Like these other recipes: Foie gras ballotine, Home-made terrine of foie gras, Small foie gras pasties, Foie gras cured in salt, Crème de foie gras, ... See them all 5
Other recipes you may also like
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.March 26th 2013285 K4.3 2 hours 40 min.
How to cook caramelized puff pastry well
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers,...September 3rd 2017276 K 24.9 40 min.
Madras rice
Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham.December 16th 201878 K 30 min.
Provençal braised carrots
Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous.January 27th 201966 K 1 hour 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017416 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 3 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.
Note: We'll never share your e-mail address 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.
The 1 comment already posted on this recipe