📝 About This Recipe
This quintessential French delicacy represents the pinnacle of cold charcuterie, offering a buttery, velvet-smooth texture that melts instantly on the palate. By slow-cooking a premium whole duck liver at a low temperature, we preserve its rich, nutty essence while infusing it with the honeyed notes of Sauternes wine. It is a labor of love and patience, requiring a multi-day curing process that transforms a simple liver into a luxurious masterpiece fit for the finest celebrations.
🥗 Ingredients
The Liver
- 1.5 pounds Raw Grade A Duck Foie Gras (at room temperature for 45 minutes before deveining)
The Cure
- 2 teaspoons Fleur de Sel (high-quality sea salt is essential)
- 1/2 teaspoon White Pepper (freshly ground to avoid dark specks)
- 1/4 teaspoon Pink Curing Salt (Prague Powder #1) (optional, helps maintain the rosy pink color)
- 1/2 teaspoon Superfine Sugar (to balance the richness)
- 2 tablespoons Sauternes or late-harvest Riesling (sweet dessert wine)
- 1 tablespoon Cognac or Armagnac (adds depth and complexity)
For Serving
- 1 piece Brioche Loaf (sliced and lightly toasted)
- 1/2 cup Fig Jam or Onion Confit (for accompaniment)
- 1 pinch Maldon Sea Salt (for finishing each slice)
👨🍳 Instructions
-
1
Carefully separate the two lobes of the foie gras. Using a pair of tweezers or a small paring knife, gently remove the central veins from each lobe. Try to keep the liver in large pieces, but do not worry if it breaks slightly; it will reform in the terrine.
-
2
In a small bowl, whisk together the fleur de sel, white pepper, curing salt, and sugar until perfectly combined.
-
3
Place the liver pieces in a glass baking dish. Sprinkle the salt mixture evenly over all sides of the liver, then drizzle with the Sauternes and Cognac.
-
4
Cover the dish tightly with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours, to allow the flavors to penetrate and the cure to set.
-
5
Remove the liver from the refrigerator and let it sit at room temperature for 30 minutes. Preheat your oven to 212°F (100°C).
-
6
Pack the marinated liver pieces firmly into a porcelain or stoneware terrine mold, pressing down to eliminate any air pockets. The mold should be nearly full.
-
7
Place the terrine mold into a deep roasting pan. Fill the pan with hot (not boiling) water until it reaches halfway up the sides of the terrine mold to create a bain-marie.
-
8
Slide the pan into the oven. Bake until the internal temperature of the foie gras reaches exactly 115°F (46°C) for a creamy texture, which usually takes 40-50 minutes. Use an instant-read thermometer for precision.
-
9
Remove the terrine from the water bath. You will see a layer of yellow fat on top; do not discard this. Let the terrine cool at room temperature for 1 hour.
-
10
Cut a piece of cardboard to fit inside the terrine mold and wrap it in foil. Place this on top of the liver and weight it down with two 15-ounce cans. This presses the liver into a solid block.
-
11
Refrigerate with the weights for 2 hours, then remove the weights and the cardboard. Smooth the yellow fat back over the top to seal the terrine, cover with a lid, and chill for at least 2 days before serving.
-
12
To serve, dip the mold briefly in hot water to loosen the sides, then invert onto a cutting board. Slice using a knife dipped in hot water between each cut.
💡 Chef's Tips
Always use a high-quality 'Grade A' liver, which has fewer veins and less fat loss during cooking. Never skip the curing time; the salt and alcohol need 12-24 hours to chemically transform the texture and flavor. Precision is key—if you overcook the foie gras (above 125°F), it will melt into a pool of yellow oil. If the liver breaks into many small pieces during deveining, simply press them together in the mold; the fat will bind them perfectly once chilled. The terrine is actually best on day 3 or 4, as the flavors continue to mellow and develop.
🍽️ Serving Suggestions
Serve with thick slices of toasted brioche or pain d'épices (French spice bread). Pair with a chilled glass of Sauternes, Tokaji, or a late-harvest Gewürztraminer. Accompany with a tart fruit element like a balsamic fig jam, apricot chutney, or pickled cherries. Add a small pile of microgreens or a tiny salad of frisée dressed in a light walnut oil vinaigrette. Sprinkle a final pinch of Maldon sea salt over each slice to make the rich flavors pop.