List of recipes using Home-made terrine of foie gras: 9 recipes

Home-made terrine of foie gras
[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.
30,9574.6/5 for 14 ratings 2 hours 50 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...
11,6164.1/5 for 16 ratings 1 hour 10 min.
[Scallops with crunchy vegetables and wine sabayon]
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
91,3224/5 for 1 ratings 2 hours 56 min.
[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...
9,7805/5 for 1 ratings 1 hour 57 min.
[Paté en croute (terrine in a pie crust)]
Paté en croute (terrine in a pie crust)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
53,595 134.2/5 for 17 ratings 6 hours 49 min.
[Tournedos Rossini]
Tournedos Rossini
Tournedos Rossini is a very chic recipe, allegedly inspired by the famous composer. It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan with port or Noilly Prat.
37,958 33.7/5 for 19 ratings 46 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.
24,8583.9/5 for 12 ratings 51 min.
[Sarladaise potatoes]
Sarladaise potatoes
Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.
63,1554.6/5 for 14 ratings 1 hour 25 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...
27,4374.6/5 for 14 ratings 28 min.

Back to top of page