Foie Gras Terrine
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Feeds 5 - 6 people 
Prep time 210m
Cook time 30m
Description
A rustic terrine is simple to make using one of our whole lobes of duck foie gras. Preparing the lobe is easy when you know how, and this dish makes a stunning starter for a special occasion. You will need a couple of days to make the terrine, as it needs to press overnight, cook and then chill fully before serving.
- 1 lobe duck foie gras
- 375ml sweet wine
- ½ tsp white pepper
- 25g sea salt
- Allow the foie gras to come to room temperature before you begin. Using your hands, split apart the two parts of the lobe and gently remove the veins and any membrane (this is easier than it sounds, and just needs a gentle approach). Remove any discoloured patches too, as these can make the terrine taste bitter.
- Combine the wine, salt and pepper in a bowl, then submerge the foie gras in it and refrigerate for 3 hours.
- Remove the lobe from the wine and press into a terrine mould. Weigh down with something heavy and refrigerate overnight.
- When you’re ready to cook, preheat the oven to 150C. Cook the terrine mould in a bain marie of hot water for around 30 minutes, or until the internal temperature reaches 48C.
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Ingredients you will need
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Many chefs prefer the richer, gamier, taste of duck foie gras when compared to the smoother flavour of goose foie gras. At Fine Food Specialist, we source flash-frozen lobes, which retain all the integrity of fresh foie gras. These lobes are prepared so that the veins and membrane have been extrac...Out of stock
