JDV: FrenchSelections.com Home Page


Foie Gras
    Foie Gras in Pastry
    Sautéed Foie Gras wih Apples
    Sautéed Foie Gras with cracked Black Pepper and Honey Vinegar Sauce
    Seared Foie Gras served cold with Vegetables in Vinaigrette
    Seared Foie Gras with Cherry Compote
    Seared Foie Gras with Mango and Ginger
    Seared Foie Gras with Walnut Toast and Melted Tangerines
    Terrine of Foie Gras with Armagnac
Pasta & Rice
Foie Gras
Fish & Seafood
Main Courses

           Email This Recipe To A Friend     Print This Recipe

Terrine of Foie Gras with Armagnac
Terrine de Foie Gras à l'Armagnac

Serves: 1 : Makes 10 servings

Remove the foie gras from the refrigerator and leave at room temperature for an hour. Pull apart the lobes and denerve by discarding the large veins. Sprinkle all sides generously with salt and pepper (so that the terrine will not be bland). Place the smaller lobe into a four or five-cup terrine, smooth side down; top with larger lobe, smooth side up. Press down gently and sprinkle with the Armagnac. Cover the terrine and refrigerate overnight.Thirty minutes before cooking the foie gras, remove the terrine from the refrigerator and let set at room temperature. Preheat the oven to 200ºF. Set the terrine in a deep oven proof pan and pour boiling water into the pan; the water level should be at half the height of the terrine. Cook on the middle rack of the oven for around 40 minutes, until an instant meat thermometer inserted in the middle of the foie gras reads 120ºF. Remove the terrine form the oven. The foie gras will have melted somewhat. Invert the lid of the terrine onto the foie gras to exert gentle pressure and force enough fat to the surface so that it covers the liver. Cover tightly, and refrigerate for 3 days; this will enhance the flavors.When ready to serve the terrine, remove from the refrigerator and gently loosen the edges with the warm blade of a knife. Remove visible fat (save it to sauté potatoes or green vegetables), slice the foie gras and serve.

Recipe Contributed By

Recipe Category: Foie Gras

1 whole raw duck foie gras Available Online
Salt and white pepper
2 tbsp Armagnac

Items Available For This Recipe