Classic Terrine of Foie Gras Recipe
4.8 (246) · € 23.00 · In Magazzino
We adapted this recipe from one in D'artagnan's Glorious Game Cookbook, by Ariane Daguin, George Faison, and Joanna Pruess. In her cookbook, Daguin sticks to the traditional French method and cooks foie gras to 120°F, although the USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. We tried both methods and prefer Daguin's; to our tastes, it yielded the perfect degree of doneness. However, we've included both options in the procedure. Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight (see "special equipment," below), and the seasonings accordingly. If you don't have an oval terrine, you could use a ceramic soufflé dish or a glass loaf pan that's just large enough for the foie gras to fit in snugly. Note that a foie gras terrine is supposed to have a layer of fatit may look a bit odd, but it's actually quite delicious.
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight (see special equipment, below), and the seasonings accordingly. If you don't have an oval terrine, you could use a ceramic soufflé dish or a glass loaf pan that's just large enough for the foie gras to fit in snugly. Note that a foie gras terrine is supposed to have a layer of fat—it may look a bit odd, but it's actually quite delicious.
How to Cook Foie Gras - Seared Foie Gras Recipe
Foie Gras & Pheasant Terrine, Cherry Mustardo, Gingerbread, Radish - From Scratch
Easy foie gras terrine recipe - Une French girl cuisine
Foie Gras Terrine Recipe
Classic Terrine of Foie Gras Recipe
Foie Gras Torchon: A Flavor-Packed French Snack Your Friends Will Freak Over
Homemade Foie Gras Terrine Recipe
What Is Foie Gras?
Seared Foie Gras With Fig and Balsamic Reduction Recipe
Classic Duck Foie Terrine Recipe - NYT Cooking
Homemade Foie Gras Terrine - Your Guardian Chef