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Foie Gras Terrine
Created by: Howcan Team
Ingredients
- 1 lb of foie gras, deveined and chilled
- 1/4 cup of Sauternes or other sweet white wine
- 1/4 cup of heavy cream
- 1 teaspoon of salt
- 1/2 teaspoon of white pepper
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of pink curing salt
- 1 tablespoon of truffle oil
- Sliced brioche or baguette, for serving
Instructions
- Preheat the oven to 300°F.
- In a food processor, blend 1 lb of foie gras, 1/4 cup of Sauternes, 1/4 cup of heavy cream, 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of pink curing salt until smooth.
- Pass the mixture through a fine-mesh sieve into a bowl, then stir in 1 tablespoon of truffle oil.
- Line a 9x5 inch loaf pan with plastic wrap, leaving an overhang on all sides.
- Pour the foie gras mixture into the pan and smooth the top with a spatula.
- Cover the mixture with the overhanging plastic wrap and place the pan in a larger baking dish.
- Pour hot water into the larger dish to reach halfway up the sides of the loaf pan.
- Bake for 45-60 minutes, or until the terrine is set but still slightly wobbly in the center.
- Remove the terrine from the water bath and let it cool to room temperature.
- Refrigerate the terrine for at least 8 hours or overnight to set.
- To serve, unmold the terrine onto a serving platter and remove the plastic wrap.
- Slice the terrine and serve with sliced brioche or baguette.
Foie gras terrine is a luxurious French delicacy with a rich history dating back to ancient Egypt. The dish gained popularity in France during the 18th century and has since become a staple of French haute cuisine. Renowned chefs like Paul Bocuse and Alain Ducasse have elevated the preparation of foie gras terrine to an art form, using traditional methods and innovative techniques to create exquisite flavors and textures. The best versions of this dish can be found in Michelin-starred restaurants in regions like Gascony and Alsace, where the finest foie gras is sourced. The key to a perfect foie gras terrine lies in the quality of the foie gras itself and the precise balance of seasoning and cooking. While the classic recipe calls for simple ingredients like salt, pepper, and a touch of brandy, some chefs add unique twists such as truffles or figs to elevate the dish to new heights. Whether enjoyed on its own or paired with a sweet fruit compote, foie gras terrine continues to be a symbol of indulgence and culinary mastery.
90 min
8
350 calories
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