Classic Duck Foie Terrine
- 1 whole fresh Grade A foie gras, about 1 1/2 pounds, at room temperature
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground white pepper
- 23 cup of Sauternes, muscat or port
- Three to five days ahead, preheat the oven to 190 degrees.
- Gently separate the lobes and pick out and discard large veins and greenish bile, if any.
- Try not to break the liver up.
- (If not at room temperature, it will fall apart.)
- Place first lobe in a terrine large enough to hold the foie gras snugly.
- Sprinkle with half the salt and pepper.
- Splash on 1 tablespoon of the wine, layer the other lobe and any small pieces on top and add the remaining wine.
- Season with the remaining salt and pepper.
- Cover the terrine snugly with plastic wrap.
- Line the bottom of a roasting pan with a kitchen towel and place the terrine on top.
- Pour in enough hot (not boiling) water to come an inch or so up the sides of the terrine.
- Bake until an instant-read thermometer inserted into the foie gras reaches 115 degrees.
- (The U.S.D.A.
- recommends an internal temperature of 160 degrees.)
- Remove from oven and take the terrine out of the roasting pan.
- Place a weight on top and leave at room temperature for 30 minutes.
- Pour off any juices that have accumulated and use a gravy separator to separate the juices from the fat.
- Pour the fat back on top of the terrine.
- Discard juices.
- Refrigerate 3 to 5 days.
- To serve, slice thinly or use for French kisses and Gascogne sushi.
- Terrine keeps, refrigerated, up to 15 days.
foie gras, salt, ground white pepper, port
Taken from cooking.nytimes.com/recipes/9560 (may not work)