FOIE GRAS TERRINE
10 to 12 servings
Of all the ways to celebrate such a prized ingredient, this preparation is probably the most foolproof and straightforward. The result is a first course that showcases foie gras in all its glory, without anything else to get in the way. Serve it with a sweet white wine such as Sauternes, or, to play up the luxury factor even more and provide a refreshing, effervescent counterpoint to the foie gras, with flutes of Champagne.
Have ready a 3- to 4-cup terrine mold or small glass or ceramic loaf pan (a small metal pan may be used, but line it with plastic wrap so it extends over the sides generously). Cut a piece of thick cardboard to fit just inside the top of the mold. Wrap the cardboard in foil, then in several layers of plastic wrap. Set aside.
Let sit at room temperature for about 1 hour so it can soften for easier handling:
- 1 whole grade A or B duck foie gras (about 1 ½ pounds)
Separate the lobes and remove any prominent veins. Try to keep the foie intact. Some pieces will likely break off—this is okay. The pieces can be used to fill any gaps in the mold.
Preheat the oven to 200°F.
Sprinkle the foie all over with:
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Pour into the bottom of the terrine mold or loaf pan:
- 1 tablespoon Sauternes, Moscato d’Asti, or other sweet white wine
Place the large lobe of the foie smooth side down in the terrine mold. Sprinkle with:
- 1 tablespoon Sauternes, Moscato d’Asti, or other sweet white wine
Place the small lobe of the foie on top, smooth side up. Use any broken pieces of foie to fill gaps in the mold. Wrap the top of the terrine mold tightly with plastic wrap to seal, then place the mold in a deep ovenproof pan, such as a roasting pan, with a thin kitchen towel lining the bottom. Add enough hot, not boiling, water to come halfway up the sides of the mold and place in the oven. Cook until the internal temperature of the foie gras reaches 125°F, about 1 ½ hours.
Place the mold on a small rimmed baking sheet or plate. Place the foil-wrapped piece of cardboard on top of the foie gras in the mold. Set a 2- to 3-pound weight on top, such as a couple of cans. Let sit for 30 minutes. Remove the weight(s) and the cardboard, smooth the fat on top of the terrine, wrap tightly, and refrigerate for 2 days.
To unmold, invert the terrine onto a plate. Wrap the bottom of the terrine mold in a kitchen towel dampened with hot water and wait for the terrine to fall out of the mold. Cut the terrine into thin slices and sprinkle lightly with:
- Salt and black pepper
Serve with:
- Toasts
- Fig jam, or Fig and Red Wine Sauce