Foie Gras Terrine w/ Marinated Figs
User Reviews
4.9
144 reviews
Excellent
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
5 d 1 hr
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Total Time
5 d 1 hr 35 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
French
Foie Gras Terrine w/ Marinated Figs
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This foie gras terrine features duck foie gras layered with a marinated fig preparation, enhanced by Port wine and Vieille Prune d'Alsace brandy. The foie gras is gently soaked and cleaned before seasoning and marinating, then layered with figs that are flattened and drizzled with plum brandy. The terrine is assembled in layers and allowed to marinate and set, combining rich fatty flavors with the sweet, boozy fig complement.
Description
The preparation begins by soaking the duck foie gras in a milk and water mixture to soften its texture. Figs are soaked briefly in lukewarm water, then gently pounded thin and marinated with plum brandy. The foie gras is carefully cleaned of veins and blood vessels, then opened flat, seasoned with sea salt, sugar, white pepper, and drizzled with Port wine. After a resting period in a cool place, the terrine is assembled by layering foie gras and marinated figs in a mold, pressing to an even thickness.
The terrine develops a complex balance of rich, buttery foie gras with the sweetness of the figs infused with brandy and fortified wine. It is best served sliced and paired with toasted bread or crackers as an appetizer or indulgent snack.
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Ingredients
- 2 pounds foie gras duck
- 3/4 pounds black mission fig dry
- salt sea salt
- white pepper fresh ground
- 1 ounce sugar
- 2 ounces port wine
- 3 ounces Vieille Prune d'Alsace Eau de Vie or other brand of plum brandy or cognac
Instructions
- Soak foie gras in half-milk half-water mixture for two hours. The liquid should cover the foie gras; this will help the foie gras to soften and become workable.
- Place figs in a bowl of lukewarm water for 15 minutes; pat dry. Put the figs in between 2 layers of plastic wrap and gently pound flat to about 1/8” (3 mm). Lay the figs on a tray and drizzle with the Vieille Prune d’Alsace.
- Open carefully the foie gras and gently remove the nerves and blood vessels.
- Place the cleaned foie gras open-faced on a tray. Sprinkle with sea salt (3/4 oz of salt per 2 lb/ 1kg of foie gras), 20 grams (1 oz) sugar and a few turns of freshly ground white pepper from a mill. Drizzle with the Port.
- Let marinate one hour in a cool place (not in the refrigerator).
- Build the terrine. In a 7 ¾” (20 cm) terrine mold place a ¾” (2 cm) layer of foie gras (use hands to pat evenly). Spoon a few drops of the Vielle Prune d’Alsace from the figs over the foie gras. Press a single 1/8” (2 cm) layer of the figs gently onto the layer of foie gras. Repeat alternating layers until you have 3 layers of foie gras and 2 layers of figs. Press gently and cover with plastic wrap pressed down on top of the terrine and refrigerate for a minimum of 12 hours.
- Pre-heat oven to 250° F/ 120°C. Remove the plastic wrap and replace with a piece of foil; cover with the lid of the terrine. Place the terrine in a 1” (2.5 cm) water bath (lukewarm). Place on the lowest rack of the oven for 10 minutes. Turn off the heat and leave in oven for 30 minutes.
- Remove the terrine from the oven and the water bath. Remove the lid and foil and remove any excess fat with a spoon and reserve.
- Press the terrine gently; cover with plastic wrap and place in the refrigerator for at least 12 hours. Remove the press and wipe the top of the terrine clean. Cover with a thin layer of melted reserved fat. Wrap again in plastic and refrigerate for 3 or 4 days.
- To serve: Remove the foie gras from the mold (hold terrine a few seconds in warm water to loosen the sides). Slice ½” (1 ¼ cm) pieces and place on a plate. Sprinkle with Fleur de Sel and fresh white pepper to taste. Serve with a small salad of mixed greens dressed with hazelnut and Dijon mustard vinaigrette accompanied by toasted country bread.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
144 reviews
Excellent
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