Foie Gras Terrine (Video)

fx

Thu, 31 Mar 2016 15:16:54 GMT

Hope this was a success before the Commie invasion!

Lisa Koester

Thu, 29 Dec 2011 22:20:00 GMT

Thank you very much for this. My husband and I are attempting to make it on our own for the first time. (We usually buy it pre made but this will be fun to try)
I hope it turns out! We only have a short time to perfect our skills before the Communits invade California on July 1 and make it illegal.

fx

Sun, 12 Dec 2010 22:18:07 GMT

Hope it works for you! Don"t use salt-based spice mixes, they are rip-offs.

Lorrie Gaschen

Sat, 11 Dec 2010 15:41:50 GMT

I love your video on making foie gras. My first attempt is this weekend and the liver is just about ready to de-vein. Why do some say to wait 2-3 days to eat it after its finished? Do you ever use sel epices? I am in the states and can"t find that and saw lots of recipes with it. I"m going to go with the sea salt like you.
Lorrie

fx

Sun, 15 Aug 2010 17:42:21 GMT

Glad you liked it!

fx

Sun, 15 Aug 2010 17:24:31 GMT

Thank you Traci, glad you liked it!

Traci

Wed, 21 Jul 2010 04:29:37 GMT

Wow ... my favorite! I actually felt faint (seriously, I was dizzy) when you were putting this on the toast....

Electric Crepe Maker User

Wed, 16 Jun 2010 06:19:39 GMT

You my friend are a godsend!!! I bought a terrine dish couple months ago and already did Pate Grandmere but this is what I bought it in the first place :D Keep up the amazing work!

Maria

Thu, 20 May 2010 16:59:46 GMT

This was so helpful and cured me of my fear of deveining. Thank you!

Please post more. Your blog is the best cooking site in the world in my opinion.

erleen

Fri, 14 May 2010 13:23:54 GMT

Hi! I just found your blog and already I am a big big fan!

Your very detailed pictures and writing are so great! I am currently poring over all your previous articles. Coming from a tropical country, your website is a revelation! I am living vicariously through your posts! keep up the good work!

Katie Weinner

Mon, 8 Mar 2010 03:31:21 GMT

Hey!
Showed your Foie video to my culinary students and they adored you! They think you should star in a culinary series and we should show it at the school...this could be big! Thanks for your enthusiasm and down-right love of food-Can"t wait to see more from you. Incredible website, photos, writing and of course videos-keep it coming!

fx

Mon, 11 Jan 2010 21:43:15 GMT

Merci � vous!

H.Peter

Sat, 2 Jan 2010 04:40:50 GMT

Chapeau, Monsieur.

Loved the video, love the Blog.

fx

Sat, 17 Oct 2009 19:47:08 GMT

Ah Karima, you are indeed a true believer if you went to the extent of baking your own cuchaule! A very fine combination, especially with a sweet white wine...

karima

Mon, 12 Oct 2009 04:20:24 GMT

Dear Mr. FX, my husband and I have been drooling over your recipes and beautiful photography for a while now. I also really enjoy your videos. I finally made the foie gras, and on top of that, I found, with much difficulty, a recipe for cuchaule to go with it. The result: pure, unadulterated heaven!! Just bliss. Thank you so much, I am a fois gras fanatic but would never have thought of making my own terrine.

Cynthia

Tue, 4 Aug 2009 17:44:50 GMT

Bon Jour Francois,

I had the pleasure of watching your video on "How to make Foie Gras Terrine".

You are very charming as well as a great instructor. I have always been a little timid about making a terrine, but maybe now I"ll give it a try. I was in Paris several years ago for my Bithday, and could not get over how wonderful the food was. My sister"s and I walked all day seeing everything we could know there would be a great meal just waiting for us somewhere.

Thank you so very much again for your gifts.

Very truly yours,

Cynthia Gardella

Ana D

Thu, 21 May 2009 16:53:55 GMT

I have to tell you.. watching this video just made my day... and when you lifted the lid of the terinne... I felt the smell of it... pfuiiii... I so feel like eating a biiigg chunck of it!
Great job FX!

fx

Thu, 9 Apr 2009 16:00:06 GMT

Thanks Yvonne, I"ll save the French for cursing then!

Yvonne

Thu, 9 Apr 2009 06:18:26 GMT

I realize that English may not be your first language, but I wanted to thank you for doing the blog and your videos in English. I do not understand French, so I would not be able to enjoy your work if you used your native tongue.
Thank you! I appreciate your effort and hard work.

fx

Wed, 11 Mar 2009 10:52:45 GMT

Merci Jon, �a me fait bien plaisir d"entendre de si gentils propos sur mon site! Pas d"inqui�tude, tant que mon foie me soutient, je continuerais � publier sur FXcuisine.com
Au plaisir!

Jon

Tue, 10 Mar 2009 20:29:14 GMT

Hello FX,

voil� quelques jours que je passe quelques minutes sur ton site, � feuilleter tes articles et admirer tes photos (dont certaines sont compl�tement incroyables!!). Mais en tombant sur la video de la terrine de foie gras... Je suis tomb� amoureux (c"est une image). C"est un vrai bonheur de te voir et de t"entendre cuisiner, alliant si bien les gestes aux paroles (Shit, that"s heavenly! ou encore "Pourquoi avoir de la brioche quand on peut avoir de la cuchaule suisse!!"), le calme � l"empressement, la couleur � la lumi�re, le sel au poivre...

La d�votion toute personnelle que tu semble mettre dans cet espace h�donique me touche beaucoup, et la beaut� du rendu s"en ressent! C"est un pur plaisir de te lire et te voir!! J"esp�re le faire encore longtemps!!

so long,

Jon

fx

Wed, 4 Mar 2009 21:23:28 GMT

Thanks Mary, it is not as much work as it appears and well worth it!

Mary

Wed, 4 Mar 2009 19:26:28 GMT

I loved your video!!!! I hope I have the courage to make this someday. It looks absolutely heavenly. And your face as you tasted it is worth a 1000 words!. The pictures made my mouth water.

fx

Wed, 18 Feb 2009 20:32:58 GMT

Thanks Celso! I don"t use ice, that"s why, and had no time to make it freeze by the time it was needed. As for the topics, this year it will be mostly about Switzerland but should be, I hope, of interest too!

fx

Sun, 15 Feb 2009 14:46:50 GMT

Mary Jane, I understand how you feel, but there are various types of goose farms, more or less intensive. In traditional farms the geese do not suffer as much as is portrayed on greeny gorish sites. The birds, in my opinion, certainly do not suffer more than industrially-raised chickens, of which there are a thousand times more.

fx

Sat, 14 Feb 2009 13:56:42 GMT

Mami, have fun with the foie gras!

Mami

Fri, 13 Feb 2009 16:48:35 GMT

Wow - another great recipe & video. Love foie gras and went to the Foie Gras Museum in Agen last year. Not just a great place to buy foie gras but very educational too. I must try this recipe - thank you for sharing :)

Mary Jane

Sun, 8 Feb 2009 23:15:06 GMT

Hi there xavier
My name is mary jane and I am just a humble chef from Australia with such a passion for food and learning about any cuisine, that it drives me to distraction, I consider myself broadminded and I am certainly willing to try anything!!!!
I have commented on your wonderful website before and follow your culinary journey closely,I know that you are a man of excellent taste and you are very well educated,I know that are also very informed and you seem to look beyond what you see and enjoy the history or "origin" of a food just as much as the obvious sensory pleasure it brings, such as sight, smell, and especially taste! just recently I was so disturbed by a recent video clip that had been sent to me. It was a video about "speed cooking in china" I recommend that every foodie watch this and re assess what they believe about their own thoughts on the treatment and handling of the food that comes our way!!!It"s made me realise that part of being a "foodlover" is caring how our food is treated!!! I was shocked by this video and I believe that even in the "culinary world" there must be an ethical or moral standard!!! While I am certainly not a vegetarian there are humane ways to treat and respect the animals we enjoy on our plate!!!! I also looked up Foie gras as I didnt know much about it, I had realised that the birds are forced fed, however I reasoned that they must "enjoy this. I am an optimist you see, and an ostrich as well!!! However on further investigation,I have discovered they are treated terribly, and suffer a great deal during the process just so we can enjoy the pleasure of eating their "fatty liver" I know you must be thinking that i am some crackpot, or greenie or something, but I have such respect for you and appreciate all that you shared with us fellow foodlovers,hwoever with all of your knowledge I am just asking you to think about what i have said and maybe do some investigating yourself,its hard to enjoy something on your palate when you know what price another creature has paid for it!!! thanks for your time MJ x

celso

Sat, 24 Jan 2009 12:11:32 GMT

Hi, fx.
Quite funny to see that you have plenty of fine ingredients and gorgeous equipment right in front of you... but not something as plain as ice! I liked too much your last article (abour the japanese knife artisans), and if in other occasions I praised your fine sense of humour, I cannot miss this opportunity to remark how I admire the way you choose such a comprehensive list of topics of interest for food lovers!

fx

Tue, 13 Jan 2009 08:52:42 GMT

Leonid, yes the temperature is quite essential as it sets the rigidity of the livers. Too cold and you can"t get the veins out, too warm and everything starts melting like butter. It is the single most important factor. Then you can use plastic forks or other implements, but get the temperature wrong and you"ll destroy a really fine product.

fx

Tue, 13 Jan 2009 08:00:24 GMT

Tiki I use Adobe Premiere CS3 on a DELL Dimension.

fx

Tue, 13 Jan 2009 07:58:57 GMT

Luke thanks for your endorsement!

fx

Tue, 13 Jan 2009 07:48:18 GMT

Luke did I really throw a knife with the blade touching metal? I wouldn"t do that, maybe the damned whiskey got to me!

fx

Tue, 13 Jan 2009 07:29:02 GMT

Dave this is worrying, I will investigate it!

fx

Tue, 13 Jan 2009 07:22:25 GMT

Jay, thanks for your praise! I just discovered Julia Child"s 1970s videos and apparently this style has been around for a while - with the cussing on top!

fx

Tue, 13 Jan 2009 07:19:34 GMT

Udi, I think the ancient Egyptians used to make foie gras, you might just buy a goose and force feed it yourself as another reader suggested! Otherwise a visit to Paris would be a delightful solution. Thanks!

fx

Tue, 13 Jan 2009 07:17:32 GMT

Angelo, this sounds like a great project to have your own goose in the backyard. Just tell your kids that this is the way they do it in France!

fx

Tue, 13 Jan 2009 06:48:10 GMT

Hazelstone, oh I"ve always been for only eating animals who have grazed outside and seen the sky.

fx

Tue, 13 Jan 2009 04:20:27 GMT

Beatrice, I love Julia Child, just saw her shows on Youtube after your comment. Great stuff! Yes, everything survives, I am not the Swedish Chef and only throw robust item in my basin.

fx

Tue, 13 Jan 2009 03:18:02 GMT

Aglio & Olio, thanks for your comment, indeed the lighting was better than at night, more balanced, and we managed to throw the background out of focus. Yes foie gras is criticizable, but many critics have never even tried it or visited a goose farm. Ah, those city people ... !

fx

Tue, 13 Jan 2009 03:14:02 GMT

Thanks Rosa, glad this worked for you!
where did you find the foie gras? I got mine from Mullhaupt in Le Mont sur Lausanne.

fx

Tue, 13 Jan 2009 02:06:16 GMT

Joseph, thanks for your kind comment! Unfortunately the cholesterol bill incurred by eating this is anything but transitory. I am really happy that my little video gave you the courage to take this dish on, most people are a bit frightened and some don"t understand why you would "make your foie gras yourself when you can buy it in a tin". Great that the sausage worked for you, I think mine was not wet enough or too much alcohol in the Whiskey. If you like Japanese tea you"ll find an article that might interest you - my first in 2009.

fx

Mon, 12 Jan 2009 22:45:24 GMT

Hello Lennart, thanks for your kind email, I am glad to see a whole family of readers from Sweden! The tandoor is something you can build in the garden there is a chap on the Internet who has pictures of his own. A fun project indeed! As for the bigolaro might I recommend you place the disc with the holes in the washing machine right after using, then use a skewer to remove whatever wet bits of dough are left after the washing? Otherwise it is quite a pain to use. I cook my bigoli only about 90 seconds but they might be a smaller size than your disc. Good luck with the foie gras, one day the EU boffins will try to ban it I"m quite sure (if only because it tastes so good...)!

Lennart Cederberg

Mon, 12 Jan 2009 13:36:06 GMT

Francois, Thank you. The best I"ve ever seen! We loved your enthusiasm in the Fois Gras video, my wife, all our four children aged 11, 9, 7 and 6 and you certainly made the Swedish snow melt outside our house... I also appreciated your Tandoori session a lot. Very fun :) I certainly would like to have a Tandoori, but I think it will be in the garden� I also liked your Bigoli session. I bought my Bigolaro from Alessandra Bottene two years ago. It took a while before I understood how to use it properly. The dough r e a l l y needs to be very firm and the cooking time muuuch longer than any other fresh pasta. Biggest size No8 is yet sufficient for my family with one filling, but the cleaning process is tricky, especially when the garden hose has freezed�
I will certainly keep myself updated on your website. Thanks for today"s Japanese green tea. Looking forward to new enthusiastic videos� Keep up the good show�:) Fois Gras is not very politically correct in Sweden (either), but especially when I last had a superb fried Fois Gras in Marseille last yaer I am stuck�
Best Regards Lennart Cederberg in Norrkoping, Sweden

Joseph

Sat, 10 Jan 2009 00:54:50 GMT

I"m a graduate student of philosophy, but I love the transitory pleasures of life. Rich Tuscan Borolos, perfectly executed Bolognese sauces, etc. But, I must say, this dish really tops them all. Really. It really is so far over in the realm of transcendent that it doesn"t register for most people. I made it yesterday and ate it with friends. It killed my budget for the next two months, what with the cookware that I had to buy, but hey, you only live once. A friend of mine from New York made some challah bread, which we toasted. It was quite spectacular. Thank you so much for this video.

I would have never thought to try it on my own, given what I read in the Larousse Gastronomique about the difficulty of deveining the foie gras (we used goose liver). I suceeded in freezing the candy-nut roll, because I learned from your mistake. Thus, it turned out better than it did for you. Based on the problem that you had with the freezing, we decided to add a brown sugar syrup with a German Riesling to the roll. It worked really well and the taste was quite complementary. The rest of the meal consisted of various shaomai -- one of them had a filling of Japanese Gyokuro tea leaves (we also drank Gyokuro tea with it -- you need something that is very neutral, Sauternes would be a bad compliment, I think) with organic soy sauce, sake and sea salt. It was quite amazing.

Rosa

Sat, 3 Jan 2009 09:09:38 GMT

I made your recipe for New Year. That terrine was divine! Thanks for the expert info and great tips...

Happy New year!

Cheers,

Rosa

Aglio & Olio

Fri, 2 Jan 2009 21:58:48 GMT

I LOVE the video, once again. I think the lighting looks much better since it was done during the day.
I vividly remember when I was in middle school in Italy and our French teacher told us about foie gras and the horrified reaction of the entire class including yours truly. Then when a few years later I did try foie gras, it had me at first bite. OH SO GOOD! I had no idea how it was actually made until I saw your video, it looks delicious. So I had to go out and buy some and here I am now nibbling on foie gras and leaving you a comment! Happy New Year!

HazelStone

Mon, 29 Dec 2008 17:40:00 GMT

Fran�ois,

Thank you very much for your wise answer to the conditions of foie gras birds. One of the reasons I rally to Martha Stewart (despite her numerous failings) is that long before it became "hip" she vocally advocated for cooking with animals who have not been factory farmed. I am very glad you do not dismiss this important issue. The farmers who are able to maintain their family farms and livelihoods thanks to more humane, smaller scale farming also benefit when we turn down factory farmed meat.

Angelo

Mon, 29 Dec 2008 08:31:50 GMT

Your video has inspired me to try cooking foie gras again. It is horribly expensive here in the Philippines and you have no idea how horrendously difficult it is to cook foie gras in a tropical environment... Although the last time I cooked foie gras wasn"t too big a disaster, I served it with some apples cooked in butter and calvados. Most of my foie gras though did melt into a pool of delicious yellow grease.

*sigh*

If only it wasn"t so expensive...

I"ve half a mind made up to keep a goose in my backyard and force-feed it the corn mash they use to fatten it up. I don"t think my kids will forgive me though...

Udi

Sun, 28 Dec 2008 15:03:32 GMT

Great recipe! it sure looks good!
It"s so ashame we can"t get any goose liver here in israel (its been outlawed recently...)
You"r videos are fantastic keep it up...
P.S ardbeg is one of my favorites to :-)