Foie Gras Terrine (Video)Home >> Recipes
In my second video you will see how to prepare a terrine de foie gras, one of the most extreme delicacies in French gastronomy.
Click on the frame below to play the video. You need Flash player for this, 96% of the world's Internet browser have this software. You can download it free from here. I have uploaded the High Definition version on Exposure Room as Vimeo had a foie gras indigestion.
Will you really learn how to make foie gras terrine in 12 minutes? Well, at least you'll really learn in 12 minutes how to make it. That I promise - the rest is up to the good Lord. For the Gutenbergs among us I include a printable recipe hereafter:Terrine de foie gras [tayreen duh faw-ah grah]
1 whole duck or goose foie gras, uncooked (not a tin!)
40gr in total of a mixture of dried apricots and prunes
40gr in total of a mixture of almonds, hazelnuts, pistachios
A small glass of whiskey
Wait until the liver is at 18C° (65°F) temperature (measured with a probe inside the liver), warm your knife blade and slice the liver in its two lobes, then each lobe in two pieces. Remove the veins. Soak in cold water for 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. Fill the center with the dried fruits and nuts, and cover with the remaining foie gras. Place the terrine on a plate in a larger ovenproof dish filled with water and bake for 30 minutes at very low temperature, between 60°C to 100°C (140° to 210°F). Remove the rendered fat from the terrine and set it aside. 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. Serve after leaving 24 hours in the fridge with sea salt and toasted brioche.
Those who oppose foie gras but have eaten duck this year might ask themselves what do foie gras farmers do with the rest of the duck. Yeah, that's right, you ate it.
As for the video, my apologies for it is not perfect as I am still learning to direct and cut from the kitchen, a most demanding craft!