Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie

Foie Gras en Terrine with Sauternes

This is a classic preparation and uses roughly two whole foie gras. Use this recipe if you are serving 15 to 20 people at a celebratory dinner.

1. Pull apart the foie gras lobes and remove as many veins as possible. Remove any sinew or membranes from the outside of the foie. If there are any bruised parts, cut them away and discard. Working from the bottom of the lobes, butterfly them and locate the primary vein in the center of each. Slice through the lobe to the vein, following its path and pulling the foie apart to see the vein clearly. (Don’t worry if you mangle the foie— better to get the veins out.)

2. Put the foie gras in a baking dish and cover with milk. Press plastic wrap down onto the surface of the liquid. Refrigerate overnight or for up to 2 days. Drain and rinse the foie gras (discard the milk); pat dry and put the foie gras in a zip- top plastic bag.

3. Mix the seasonings well and sprinkle over the foie gras. Pour the alcohol over the foie and massage the marinade over the foie gras. Seal and refrigerate the foie gras for 12 to 24 hours.

4. Allow the foie gras to come to room temperature for at least 2 hours or up to 6 hours.

5. Prepare a water bath in a 300°F oven.

6. Line a 1½-quart/1.5- liter terrine mold with plastic wrap.

7. Press the foie gras into the mold tightly, ensuring there are no air gaps. Fold the plastic wrap over the top.

8. Cover with a lid and cook in the water bath to an internal temperature of 118°F, 30 to 40 minutes. Remove the terrine from the water bath and drain off the excess rendered fat When it’s cool enough to handle, weight the terrine and refrigerate until thoroughly chilled. Serve.

Ingredients