How to make foie gras terrine recipes with 1 whole duck and hazelnuts

make-foie-gras-terrineTo make foie gras terrine recipes is easy, with the roasted nuts blend perfectly well with the sweetness of the liver and the whisky adds a little structure to the whole, thus giving it more character.This luxurious dish is a classic of French cuisine. The word terrine refers to the pot in which it is cooked—an earthenware cooking dish with a tightly fitting lid. The main feature of a terrine is that the ingredients are steamed in their own juices. I particularly love my foie gras to be pan fried a few seconds only on each side and served with balsamic vinegar, but I also enjoy making terrines with that luxurious offal and serving it with homemade toasted bread and a sweet and sour jam (Vin Santo jam) or sauce (spicy cranberry sauce). It is just simply heavenly.

Ingredients of foie gras terrine recipes:

  • A small glass of whiskey
  • Freshly ground black pepper, to taste
  • Himalaya pink salt, to taste
  • 13g Pistachios
  • 13g Hazelnuts, roasted
  • 13g Almonds, roasted
  • 30g Dried apricots
  • 1 Whole duck or goose fresh foie gras (uncooked)


How to make foie gras terrine recipes with 1 whole duck:

  1. Wait until the liver is at 18 degrees C (or about 65 degrees F) temperature (measured with a probe inside the liver), warm your knife blade and seperate the two lobes, then cut each lobe in two. Remove the veins.
  2. Soak in cold water for about 2 hours.
  3. Meanwhile chop the dried fruits and nuts and soak them in the whiskey.
  4. After two hours, drain the water and cover the bottom and sides of a terrine dish with 2/3 of the foie gras. Sprinkle with salt and pepper.
  5. Fill the center with the dried fruits and nuts, and cover with the remaining foie gras. Sprinkle with salt and pepper.
  6. Place the terrine on a plate in a larger ovenproof dish filled with water and bake for 30-40 minutes at very low temperature, between 60 degrees C to 100 degrees C (140 degrees to 210 degrees F).
  7. Remove the rendered fat from the terrine and set it aside. Let the terrine cool.
  8. Cover the liver with foil and a very flat weight and place in the fridge for 2 hours.
  9. When the terrine has set, remove the weight and foil and melt the rendered fat on top to protect the terrine from turning rancid.
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