Foie gras has a history as rich as its taste. Enjoy this rich, buttery and delicious French delicacy in the comfort of your home by following this surprisingly simple recipe.
1 pound of foie gras (fatty goose or duck liver)
1 tsp salt
½ tsp black pepper (ground)
3 tbsp dry sweet white wine of your choice
Medium sized ceramic Terrine (a normal baking dish will suffice as an alternative)
Large baking dish
Thermometer with removable probe
Devein the foie gras and soak in salted ice water for 30 minutes. If you would like to skip this step, opt for our exceptionally high-quality deveined frozen foie gras instead and leave it to defrost for 24 hours.
Remove the foie gras from the salted water and pat it dry. Separate the foie gras into two lobes. This is easily done by following the natural separation line that is clear to see.
Grab a medium sized ceramic terrine and place the two lobes inside. Sprinkle the lobes with salt and pepper. Large pieces should sit at the bottom of the terrine with the smaller pieces resting in the center.
Cover the seasoned foie gras lobes with the white wine of your choosing.
Wrap the terrine with cling film and allow the foie gras stand overnight in the refrigerator, to ensure it is beautifully marinated.
Preheat your oven to 90C (194F) and allow it to heat up. While your oven is heating up, grab a large baking pan and place the medium sized terrine containing the foie gras inside of it. Fill the larger baking pan with water. Cover this pan with a plastic wrap and lid.
Place the baking pan with the terrine inside into the middle of the oven and bake for 1 hour and 30 minutes or until an internal heart temperature of between 48C to 50C is achieved.
Once the baking time is up, remove from the oven and uncover. You’ll note that fat will line the surface. Spoon the fat into a separate dish, you’ll make use of that a little later.
Next, you’ll need to re-cover the foie gras and use something to weigh the cover down, such as plexiglass or wood if you don’t have a porcelain liver press on hand, to make sure as much fat has been removed as possible. Weigh the foie gras down for 20 to 30 minutes.
Remember that fat we saved? Now is its time to shine. Grab the fat and melt it down.
Remove the weight and cover from the foie gras and pour the melted fat over it.
Place your foie gras in the refrigerator for 24 to 48 hours, some claim that the longer it is refrigerated—the better the resulting taste. When cooked to these temperatures, foie gras terrine can be kept in the refrigerator for up to 15 days.
Chefs tip: To ensure your foie gras is safely removed from the terrine, use a heated knife to loosen the edges making for a seamless slice.
Always remember that the quality of the ingredients you use effects the quality of the overall dish. Stick to gourmet suppliers who have a proven track record in producing an exceptional quality of ingredients.
We love hearing from you. If you give this recipe a try, leave us a comment letting us know how your foie gras at home turned out.