Recipes - Appetizers
Foie Gras Terrine Recipe
To make the terrine, devein the foie gras. Spread the foie gras out on a nonreactive baking sheet pan. mix together the salt, pepper, sugar, and nutmeg in a small bowl, then sprinkle evenly over the foie gras. Sprinkle with Cognac and bourbon, then gently mix together with your hands. Cover with plastic wrap and refrigerate overnight.
The next day, let the foie gras come to room temperature for about 2 hours, or until soft.
Preheat the oven to 250 degrees.
Tightly pack the foie gras into a 6 by 3 by 2-inch terrine mold. Cover with the mold's lid. Place the terrine in a 110 degree water bath, then place it in the over for 15 to 20 minutes, or until the terrine has released about 2 tablespoons of fat. Remove it from the oven and the water bath. Using a large spoon, transfer the melted fat from the top of the terrine to a bowl. Refrigerate the fat. Let the terrine cool to room temperature.
Cover the terrine loosely with plastic wrap. Cut a doubled cardboard piece to fit inside the terrine mold and place 2 pounds of weight evenly on top of the cardboard. Refrigerate the terrine overnight.
The next day, remove the weights, cardboard and plastic wrap. Transfer any fat that is still on top of the terrine to the bowl with the other fat. Smooth the top of the terrine and refrigerate for 15 minutes. Meanwhile, melt the foie gras fat in a small sauté pan over very low heat. Strain through a fine-mesh sieve. Let cool to 100 degrees - 95 degrees. Pour over the top of the foie gras terrine, making sure the whole surface is covered evenly with the fat to keep the terrine from oxidizing. Refrigerate until the fat is set, then cover with plastic wrap. The terrine can be kept refrigerated for up to 1 week; keep any cut edges covered with plastic wrap.