Foie Gras Terrine with Preserved Shallots
In this terrine, the tartness of the shallots delightfully offsets the richness of the foie gras.
To devein the liver:
Take the foie gras out of the refrigerator and unwrap it about two hours before cleaning it. Deveining the liver is a somewhat laborious process; work carefully, feeling your way gently with your fingers. Separate the liver into its two lobes. There is a network of veins running down the center of each lobe. Probing gently, locate the largest center vein. Try to loosen it and the veins connected with it. If you are lucky, you will be able to pull them all out together, or lift them out with the point of a knife. If you have to probe further, try to break up the liver as little as possible, and press it together after the veins are removed.
Foie gras melts as it cooks, producing an abundance of yellow fat. This fat is excellent for cooking. Pour it into a jar (scrape it off cold terrines and melt it) and save it to use in mashed potatoes, grain or bean dishes, or to sauté vegetables. The fat will keep for two weeks in the refrigerator.
Serves10 as an appetizer
Cooking Methodbaking, preserving
Total Timea day or more
Make Ahead RecipeYes
OccasionFormal Dinner Party
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationappetizer, hors d'oeuvre
Five Ingredients or LessYes
Taste and Texturecreamy, rich, savory, tart
- 1 duck foie gras
- Coarse salt and freshly ground pepper
- 3 tablespoons Shallots Preserved in Red Wine
- Thin slices of toast for serving
- 5-cup nonreactive loaf pan or ceramic terrine
- A larger pan to use as a water bath
Carefully separate and devein the liver (see Notes) and salt and pepper it generously on both sides. Before reforming each lobe, spread 1 tablespoon of preserved shallots over the inner surface and close the meat around it. Line the terrine with plastic wrap, letting 10 inches hang over the sides. Spread the remaining shallots over the bottom of the terrine. Lay the large lobe of the liver on top of the shallots, smooth side down, then set the smaller lobe on top of it, smooth side up, and press the liver firmly into the terrine. Wrap it well in the plastic wrap, being sure all the surfaces are covered.
Preheat the oven to 200°F.
Line a roasting pan with a double layer of paper towels and place the terrine in the pan. Add boiling water to come halfway up the sides of the terrine and put the roasting pan in the oven. Using an instant-read thermometer, check the temperature of the liver after 45 minutes, and continue to bake until the internal temperature reaches 175°F, 10 or 15 minutes more. Remove the terrine from the water bath, let it cool, and refrigerate for at least 3 days before serving. The foie gras will keep up to 2 weeks.
Remove the foie gras from the terrine and scrape off any membranes and all the fat. Using a thin slicing knife dipped in hot water and dried, slice the foie gras ¼ inch thick. Place two slices on each plate and serve with toast.
1995, 1998 Waldy Malouf