Foie Gras Terrine

5

by: Baker Guy






This luxurious terrine can be made with one very large foie gras or two small foie gras and can be lined with fatback, lardo, or, as shown here, prosciutto.




ingredients

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serves: 1

5 ounces prosciutto (fatback, or lardo, sliced very thinly, or caul fat)

2 1/2 pounds fresh whole foie gras

Salt

Pepper

Nutrition Facts
Foie Gras Terrine

Servings Per Recipe: 1

Amount per Serving

Calories: 1741

  • Total Fat: 60.8 g
  •     Saturated Fat: 22.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 5926.1 mg
  • Sodium: 3437.6 mg
  • Total Carbs: 77.2 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 0 g
  • Protein: 209.3 g
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preparation

1.  Line the terrine with the slices of prosciutto. Leave the excess hanging over the sides for covering the top.

2.  Separate the two lobes that compose the foie gras liver.

3.  Pull out and discard any obvious veins from both lobes. It may seem like you are damaging the foie gras, but don't worry about appearance. Season generously with salt and pepper.

4.  Press the foie gras firmly into the terrine, pressing it into the corners and sides.

5.  Fold the excess prosciutto, hanging over the sides, over the top of the terrine.

6.  Hammer on the terrine with your fist to compact it. The foie gras should come up above the top rim of the terrine. Place a rectangle of parchment paper on top of the terrine and then seal the terrine with a triple-thick layer of aluminum foil. Put a pan on top of the terrine to act as a weight.

7.  Preheat the oven to 300°F. Put the terrine in a roasting pan with hot water coming halfway up the sides of the terrine, and bring to a simmer on top of the stove. Bake in the oven for approximately 1 hour or until the temperature in the center registers 140°F.

8.  Let cool at room temperature (leave the weight on) for 1 hour and then refrigerate overnight.

9.  When the terrine is ready, peel away the foil and parchment and run a knife around the sides of the terrine. Slice the terrine.

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arlene

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