Terrine Foie Gras

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fait maison foie gras
Terrine Foie Gras, fait maison
terrine foie gras
Fois Gras

French law states that “Foie gras belongs to the protected cultural and gastronomical heritage of France.” It is the liver of a duck fattened by force-feeding corn down the bird’s throat.

Hungary produces 10% and Bulgaria 6% of this product and ships to France.

80% is produced in country but there is a good chance you have eaten a Hungarian duck liver if you live here. Just a funny little fact I found while researching online.

A French Christmas tradition Foie Gras is baked in a terrine dish in the oven. Mom and I, curious how to make it from scratch, we experiment in the kitchen and search online for different recipes to try and then make up our own version.

The majority of French recipes say: a fattened duck liver slowly baked in the oven on low, just until the centre reaches 120 degrees. It is then placed in the fridge as the fat solidifies and the flavours seeps through.

It is served as a canapé on bread or toast with a traditionally wine called Sauternes, a rare sweet wine from the Sauternais region of Bordeaux.

You can buy a 1 &1/2 lb duck liver in most grocery stores anywhere from 15-45€ in southern France. If you are in Canada, buy grade A duck liver but be sure to devein it before baking.

How to devein liver for Foie Gras?

Preheat oven to 120 degrees.

Add salt, white pepper and 1/4-cup Sauternes and it is ready to bake. Place into a terrine or a ceramic baking dish.  Cover with the terrine lid or aluminum foil, shiny side down. Place into another bigger baking pan filled with water to reach about 1/2 way up the terrine dish to keep the foie gras from burning on the bottom.

Bake for an hour and a half or until the centre reaches 120 degrees. Then it is done. The fat will roast out of the liver and cover it.

Let cool and then place in the fridge for two-three days. Viola!

Tip: You may substitute Sauternes with any sweet wine if you can not afford it. The majority of the expensive wine bakes off but the flavour is there. In Canada I suggest an Ice Wine. In Hungary I suggest Tokay.

Tip: Take out your foie gras one hour before serving and your knife will have an easier time running through it or place your knife under hot water to melt through your liver. Slice and serve.

Garnish with pomegranate.