Foie Gras Terrine Chargrilled like in Sauternes

fabrice

Thu, 15 Dec 2011 15:44:03 GMT

hi, this is very similar to the receipe used at "le carre des feuillants" where i was working there. the most difficult (adding several critical points to the basic receipe) but also the most rewarding reciepe to treat the best quality lobes. thx for making it available to everyone here. Also, nice explanations and photos.

PS: on the receipe i know there is also 2g of ascorbic acid by Kg, maybe the slight increase in acidity is worth it to exhaust the flavours. fell free to try with small quantities to taste the difference.

Cambo

Thu, 30 Jun 2011 04:21:17 GMT

FX, We ate our way through france last year for our honeymoon, it is with great sadness that i missed out on such a nice restaurant. But we had such lovely food everywhere in france. Thank you for your recipe, i"ve been looking forever for a beautiful foie gras terrine. Now to find myself some GOOSE LIVER....its so hard to find any in australia....such a shame!

fx

Sun, 19 Dec 2010 19:50:48 GMT

Thanks, I am really glad to see you found some permanent value in my article!

Yana

Tue, 14 Dec 2010 22:21:27 GMT

Here I am a year later and so happy I found your recipe again...this time I printed it to treasure for years to come as everyone loved the one I did last year! Happy Holidays and thanks for sharing the wonderful recipe...

Michael Wood

Mon, 18 Oct 2010 08:51:17 GMT

If you want to spend 150 to 200 dollars to try to make this terrine which you better be ready to eat in no less than 3-5 days than go rite ahead and whip it out. Id just like to mention that this is a recipe from a michelin starred restaurant. For the home cook a good practice for grilling foie gras would be to chill some chicken fat and throw it on the grill. Let me just save you some time and tell you to go to the closest restaurant you respect thats serving foie gras and order it. The most important part of a chefs skillset is how to utilize applied heat sources (theyre playing with fire) and given that, aspect with the medium being foie gras, Id say leave it to the experts.

Yana

Fri, 6 Nov 2009 14:34:19 GMT

I can"t thank you enough for your article and lovely pictures! I just bought a lovely fresh duck foie gras to do a homemade terrine. My mom"s terrine is outstanding, a recipe she got from Hubert Keller more than 20 years ago. As she is currently incommunicado on a cruise ship, I was unable to ask her for the recipe. What a relief to find your wonderful recipe and insightful comments. I shall adapt it to apartment cooking...maybe a hibachi grill or until I get one searing it will do for now. Many Thanks!

Jose Luis Fernandez

Sun, 11 Oct 2009 18:13:38 GMT

Distinguido Sr.
Casualmente encontre su blog leyendo en algunos articulos de cocina, le felicito por sus brillantes comentarios y es un placer leer sus articulos, siga siempre asi para placer de los aficionados a la gastronomia.
Saludos desde Sevilla.

ani

Sun, 27 Sep 2009 08:36:06 GMT

Me encanto tu explicaci�n de terrina estaba buscando informacion de como realizarla y me distes varios tips,es la primeras vez q realizare una y te agradeceria si tuvieras una receta sencilla con la cual comenzar hacer una terrina

fx

Fri, 1 May 2009 08:57:43 GMT

Thanks, now you need to look for decent fresh foie gras lobes in the UK, a whole new game. Good luck!

Elaine

Tue, 28 Apr 2009 16:46:45 GMT

I have been looking for a decent recipe for foie gras for ages so am looking forward to trying this. The pics were very helpful.
Many thanks

fx

Thu, 22 Jan 2009 09:35:29 GMT

Nan, thanks! Have you seen the foie gras video too?

Nan

Thu, 22 Jan 2009 07:10:21 GMT

I"ve been looking for a lovely preparation for foie gras. This looks just the ticket! Thank you for the recipe and wonderful preparation photos. As a photographer, I"m pleased with the clarity and logical steps shown. As a traveler, I will make the restaurant a must visit! As a cook, can"t wait! Thanks again.

fx

Sat, 22 Nov 2008 00:50:49 GMT

Thanks Jay, I think the French won"t ban foie gras any time soon! Please don"t use ALL CAPS when writing, on the Internet it is equivalent to YELLING in someone"s face. I hope you understand.

JAY WITHAM

Fri, 21 Nov 2008 22:03:28 GMT

ADDENDUM TO PREVIOUS SUBMISSION. I TAKE EXCEPTION TO THE REMARK THAT THE GEESE SUFFER AN ORDEAL OF TWO WEEKS FORCE FEEDING. I"M SURE YOU HAVE WITNESSED A REPUTABLE GOOSE FARM IN OPERATION AND MUST HAVE OBSERVED, THE GEESE CAN"T WAIT TO BE FED THEY LOVE THE CORN FILLED CROP AND ARE NOT INJURED IN ANY WAY. THEY ARE ALSO VERY HUMANELY DISPATCHED FAR MORE CIVILIZED THAN CHICKENS. LOVE YOUR WORK. RESPECTFULLY, JAY WITHAM CALIFORNIA USA

JAY WITHAM

Fri, 21 Nov 2008 21:55:08 GMT

MARVELOUS ARTICLE. YOUR PHOTOS ARE SUPERB. I like CAUL FAT BUT PORK LARD TASTES BETTER. THNX FOR ALL THE HARD WORK. JAY

joseph

Sun, 20 Apr 2008 05:01:54 GMT

What is the terrine history?thanks.

fx

Mon, 18 Feb 2008 16:14:43 GMT

Beatrice, I too am a fiend for chipotle! I have them in adobo sauce, dried whole and even powdered. They are lovely with sweet potatoes and in chilis too!

Beatrice

Fri, 15 Feb 2008 02:00:06 GMT

I "cheat" on French traditional cuisine by using San Marcos chipotle peppers in adobo. It"s a Mexican product, but I"ve found it on the shelves in Barcelona. It has a lovely sweet-smoky flavour and doesn"t overwhelm foie gras. A teaspoonful in pumpkin soup is spectacular!

fx

Thu, 14 Feb 2008 15:13:40 GMT

Beatrice, you might probably substitute the pork membrane with another one, the purpose is only to prevent oxydation of the foie gras. There are so many different chiles - some melt in your mouth while others make your mouth melt!

Beatrice

Thu, 14 Feb 2008 02:37:36 GMT

Francois, what do you think of using caul fat instead of plain pork fat? I use it for other terrines; might it work to offend you less? I often use chiles when tradition calls for sweetness; there is a certain sweetness in the heat, and perhaps it stimulates the same area of the tongue...

Baitte

Thu, 17 Jan 2008 02:04:38 GMT

hmmm....very interesting! Thanks google

Curt

Wed, 31 Oct 2007 09:22:13 GMT

Now I"m upset that I didn"t grill my foie gras. I have a few slices left, so I"ll have to try it to see if I can do it quickly without it falling through. I try to do anything I can on the grill. Nice article, and, as usual, great photos.

chef steve

Sat, 13 Oct 2007 10:02:35 GMT

The terrine recipe looks very interesting as does the restaurant picture. It has been a long time since I was in France, mainly due to living in Thailand. We have some great restaurants here (including my own) but never quite the same.

doris

Fri, 8 Jun 2007 04:34:23 GMT

I have been to this nice restaurant. I love his terrine de foie gras with the Sauternes Jelly. Thank you for this recipe, I will try it when next in France.

fx

Sun, 22 Apr 2007 12:11:42 GMT

Chef Josh, thank you for your comment! You need to wait until the embers are almost finished and leave the foie gras on the cooking grate no more than 60 seconds in total or they"ll melt down in the most expensive flare known to man. The freshest the foie gras, the better the result. Let me know how you fare!

chef josh

Sun, 22 Apr 2007 10:03:05 GMT

I have tried to grill foie before and had disastrous results. Mainly me being screamed at by a chef for a half hour about why I thought that would work. But I knew there had to be a way and you sir have found one for me. The chilies are a crazy touch sounds interesting and I think I might just try it out.