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Foie Gras Recipes: Terrine of Foie Gras with Black Truffles

Making a foie gras terrine is really not very hard.  Perhaps for some, the most challenging part is deveining the lobe of foie gras. When making a terrine, it is important to use a grade A lobe of foie gras, and to clean it thoroughly.  The veins should be removed thoroughly; however, try not to break up the flesh more than is necessary.

It’s best to leave the foie gras lobe out of the refrigerator for an hour or two before you devein it.  The foie gras will be more pliable when at room temperature.

In the past, I have prepared this recipe with preserved black truffles; however, when in season, fresh Perigord black truffles will always have more flavor than preserved truffles.

Foie gras terrine with black truffles


duck foie gras, grade A, 2 lbs.

1 ½ teaspoon sel rose or Himalayan pink salt

½ teaspoon coriander

½ teaspoon ginger powder

½ teaspoon papika

1 teaspoon szechuan peppercorns

1 ½ teaspoon sea salt

1 cup Sauternes

½ cup Port wine

white pepper

1 oz whole black truffle, fresh or preserved, thinly sliced

Remove all the veins from the lobe of foie gras.  Combine all other ingredients except the truffle slices in a small roasting pan just big enough to hold the foie gras.  Put the foie gras in the marinade and refrigerate for one to two hours.

Bake the foie gras in a 300° preheated oven for 10 minutes.  The foie gras should be rare.  Pour off the cooking juices and reserve.

Line a terrine mold with plastic wrap, leaving a few inches on each side (enough to cover the terrine once made).  Put half of the foie gras in the bottom of the terrine, smooth side down.  Place the sliced truffles over the foie gras, mainly in the center of the terrine.  Place the rest of the foie gras, smooth side up, in the terrine.

Cover the terrine with the plastic wrap.  Put a piece of cardboard, cut to the size of the terrine mold, on top of the plastic.  Use beans, stones, or cans to evenly apply weight on top of the terrine.  Refrigerate at least one hour.

Simmer the reserved cooking juices over medium heat, skimming off all impurities.  Once the fat is clear, set it aside and cool slightly.  Remove the weights and plastic from the terrine and pour the cooled fat over the top of the terrine.  Cover with plastic wrap and refrigerate for at least one more hour.

To serve, cut thin slices with a hot knife and serve with greens.

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