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 ml salt - 3
2 ml pepper - 4
1 pinch "Quatre-épices" spice blend - 5
½ tablespoon Port - 6
½ tablespoon Brandy (Cognac or Armagnac)
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: Rémoulette dressing, Crispy rolls with chicken and leek, Sesame cookies, Tomato and cream cheese terrine, Leek and Mimolette tart, ... See them all 647
Pepper
Like these other recipes: Seven-hour lamb, Papadums, Brussels sprouts à la Lombarde, Spaghetti Carbonara, Green asparagus omelette, ... See them all 623
"Quatre-épices" spice blend
Like these other recipes: Crème de foie gras, Home-made terrine of foie gras, Rabbit terrine, Foie gras cured in salt, Pâté de campagne, ... See them all 6
Raw foie gras
Like these other recipes: Small foie gras pasties, Foie gras cured in salt, Foie gras ballotine, Crème de foie gras, Home-made terrine of foie gras, ... See them all 5
Other recipes you may also like
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...September 17th 2013120 K4.6 30 min.
Pear and chocolate tart with a hint of mint
Thick slices of poached pears in a blind-baked sweetcrust pastry case, their centres filled with mint-flavoured confectioner's custard, and surrounded by a chocolate cream, set by baking briefly in the oven. The flavours of pears, chocolate and mint work perfectly together to create a truly...April 22th 202040 K 2 hours
Rhubarb-hazelnut tart
You may already be familiar with the classic rhubarb tart, but here's a rhubarb-hazelnut version in which the rhubarb doesn't need to be cooked beforehand.July 28th 202410 K 1 hour 20 min.
Manou's zucchinis garnished
Manou's zucchinis are zucchini halves topped with a small piece of toast, Mornay sauce and grated cheese before being put in the oven.August 18th 202411 K 55 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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