📝 About This Recipe
This exquisite Foie Gras Pâté is the pinnacle of French gastronomy, offering a buttery, velvet-smooth texture that melts instantly on the tongue. By gently curing high-quality duck liver in Sauternes and warm spices before a precise low-temperature poach, we unlock a depth of flavor that is simultaneously savory, sweet, and profoundly rich. It is a celebratory masterpiece that transforms a simple slice of toasted brioche into an unforgettable culinary event.
🥗 Ingredients
The Star Ingredient
- 1.5 pounds Fresh Raw Duck Foie Gras (Grade A, at room temperature for easier deveining)
The Cure & Marinade
- 2 teaspoons Fine Sea Salt (approx. 12g for precision)
- 1/2 teaspoon White Pepper (freshly ground)
- 1/2 teaspoon Sugar (to balance the richness)
- 1/4 teaspoon Pink Curing Salt (Prague Powder #1) (optional, to maintain rosy color)
- 3 tablespoons Sauternes or late-harvest Riesling (sweet dessert wine)
- 1 tablespoon Cognac or Armagnac (high quality)
- 1 pinch Ground Nutmeg (freshly grated)
For Serving & Garnish
- 1 pinch Fleur de Sel (for finishing)
- 1/2 cup Fig Jam or Onion Confit (as an accompaniment)
- 1 loaf Brioche Loaf (sliced and toasted)
👨🍳 Instructions
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1
Allow the foie gras to sit at room temperature for about 45-60 minutes. It must be supple and soft to the touch so you can remove the veins without tearing the lobes into tiny pieces.
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2
Carefully separate the two lobes. Using a small paring knife or tweezers, follow the network of veins starting from the base of the liver, gently pulling them out while keeping the liver as intact as possible.
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3
In a small bowl, whisk together the sea salt, white pepper, sugar, curing salt, and nutmeg until perfectly combined.
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4
Lay the deveined liver pieces in a glass baking dish. Sprinkle the seasoning mix evenly over both sides of the liver, then drizzle with the Sauternes and Cognac.
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5
Cover the dish tightly with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours. This allows the flavors to penetrate the fat deeply.
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6
Preheat your oven to 212°F (100°C). Prepare a water bath (bain-marie) by placing a kitchen towel at the bottom of a deep roasting pan.
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7
Pack the marinated liver pieces into a ceramic terrine mold, pressing down firmly to eliminate any air pockets. The liver should reach about 1/2 inch from the top.
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8
Place the terrine mold into the roasting pan and pour hot (not boiling) water into the pan until it reaches halfway up the sides of the mold.
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9
Bake until the internal temperature of the foie gras reaches exactly 115°F (46°C) for a 'mi-cuit' (half-cooked) texture, usually 30-40 minutes. Use an instant-read thermometer for accuracy.
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10
Remove the mold from the water bath. You will see a layer of yellow melted fat on top; do not discard this, as it seals the pâté.
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11
Let the terrine cool at room temperature for 1 hour. Cut a piece of cardboard to fit inside the mold, wrap it in foil, and place it on top of the liver with a light weight (like a small jar) to press it gently as it cools.
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12
Refrigerate for at least 2 days before serving. This 'maturation' period is essential for the flavors to mellow and the texture to set perfectly.
💡 Chef's Tips
Temperature is everything; if the liver is too cold when deveining, it will shatter; if the oven is too hot, it will melt into yellow oil. Always use a warm knife (dipped in hot water and wiped dry) to slice the terrine for a clean, professional look. If you have excess yellow fat after chilling, keep it! It is liquid gold for sautéing potatoes or mushrooms. Don't skip the maturation—foie gras eaten the day it is cooked tastes metallic; after 3 days, it tastes like heaven. Ensure your Sauternes is of decent quality; the wine's acidity and honey notes are what cut through the intense fat of the liver.
🍽️ Serving Suggestions
Serve with thick slices of toasted, buttery brioche or pain d'épices (French spice bread). Pair with a chilled glass of Sauternes or a late-harvest Tokaji to complement the richness. Accompany with a dollop of fig jam, apricot preserves, or a balsamic onion marmalade. Add a sprinkle of Fleur de Sel and a few cracks of long pepper just before serving to enhance the savory notes. A small side of dressed microgreens or tart cornichons provides a necessary acidic contrast to the palate.