To 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:
- 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.
- Soak in cold water for about 2 hours.
- Meanwhile chop the dried fruits and nuts and soak them in the whiskey.
- 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.
- Fill the center with the dried fruits and nuts, and cover with the remaining foie gras. Sprinkle with salt and pepper.
- 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).
- Remove the rendered fat from the terrine and set it aside. Let the terrine cool.
- Cover the liver with foil and a very flat weight and place in the fridge for 2 hours.
- When the terrine has set, remove the weight and foil and melt the rendered fat on top to protect the terrine from turning rancid.