Classic Terrine of Foie Gras Recipe

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Classic Terrine of Foie Gras
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Ingredients
5
Count
Nutrition
3
Calories
Total time
75
Minutes
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Ingredients:

  • 1 (1 1/2-lb) whole raw grade a duck or goose foie gras at room temperature, cleaned and deveined
  • 1/4 cup sauternes or 3 tbsp armagnac
  • accompaniment: toasted slices of pain de mie (dense white sandwich loaf) or baguette

Directions:

  1. Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie gras won't cook too quickly).
  2. Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper. Sprinkle one third of Sauternes in terrine and firmly press large lobe of foie gras, smooth side down, into bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.) Sprinkle with another third of Sauternes. Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining Sauternes. Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil.
  3. Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in middle of oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120°F, 1 to 1 1/2 hours, or 160°F (for USDA standards), about 3 1/2 hours.
  4. Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Put wrapped cardboard directly on surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows). Let stand at room temperature 20 minutes.
  5. Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine). Chill, covered, until solid, at least 1 day.
  6. Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.
  7. Cook's notes: • Terrine may be made 3 to 5 days ahead, kept chilled in mold with its surface covered with plastic wrap. Once unmolded, terrine keeps, tightly wrapped in plastic wrap and chilled, another 3 days. • Hot terrine lids are hard to grasp with oven mitts; metal tongs are great for grabbing the handle.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3.29 Kcal (14 kJ)
Calories from fat 0.03 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 870.52mg 36%
Potassium 1.53mg 0%
Total Carbs 0.07g 0%
Sugars 0g 0%
Dietary Fiber 0.03g 0%
Protein 0.01g 0%
Calcium 0.5mg 0%
Amount Per 100 g
Calories 50.42 Kcal (211 kJ)
Calories from fat 0.48 Kcal
% Daily Value*
Total Fat 0.05g 0%
Sodium 13345.44mg 36%
Potassium 23.43mg 0%
Total Carbs 1.13g 0%
Sugars 0.02g 0%
Dietary Fiber 0.44g 0%
Protein 0.18g 0%
Iron 0.2mg 0%
Calcium 7.8mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.1
    Points
  • 0
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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