Ingredients with Measurements:
- 1 lb. fresh foie gras
- 1/2 cup white wine
- 1/4 cup cognac
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground cinnamon
- 1/4 cup heavy cream
- 2 eggs
- 1/4 cup pistachios, shelled and chopped
- 1/4 cup dried cranberries
- 1 tbsp. truffle oil
Special equipment needed:
- Terrine mold
- Cheesecloth
- Kitchen twine
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Clean the foie gras by removing any veins or membranes.
3. In a large mixing bowl, combine the white wine, cognac, salt, pepper, nutmeg, allspice, ginger, cloves, and cinnamon. Mix well.
4. Add the foie gras to the bowl and mix until well coated.
5. In a separate bowl, whisk together the heavy cream and eggs.
6. Add the egg mixture to the foie gras mixture and mix well.
7. Fold in the chopped pistachios and dried cranberries.
8. Line the terrine mold with cheesecloth, leaving enough overhang to cover the top of the terrine.
9. Pour the foie gras mixture into the terrine mold and smooth out the top.
10. Cover the top of the terrine with the overhanging cheesecloth.
11. Place the terrine mold in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the mold.
12. Bake the terrine for 45-60 minutes or until the internal temperature reaches 130°F.
13. Remove the terrine from the oven and let it cool to room temperature.
14. Once cooled, place the terrine in the refrigerator and let it chill for at least 4 hours or overnight.
15. Before serving, remove the terrine from the mold and discard the cheesecloth.
16. Drizzle truffle oil over the top of the terrine and garnish with additional pistachios and dried cranberries.
Time:
Preparation time: 30 minutes
Cooking time: 45-60 minutes
Temperature:
Oven temperature: 325°F
Internal temperature of terrine: 130°F
Serving size:
Serves 8-10 people
Nutritional information:
Calories per serving: 320
Fat per serving: 28g
Protein per serving: 9g
Carbohydrates per serving: 6g
Sugar per serving: 4g
Sodium per serving: 330mg
Substitutions for ingredients:
- Instead of white wine, you can use chicken or beef broth.
- Instead of cognac, you can use brandy or port.
- Instead of pistachios, you can use walnuts or hazelnuts.
- Instead of dried cranberries, you can use dried cherries or apricots.
Variations:
- Add chopped herbs such as thyme or rosemary to the foie gras mixture.
- Substitute the truffle oil with a fruit compote or chutney.
- Use a different type of alcohol such as sherry or Madeira.
Tips and tricks:
- Make sure to remove any veins or membranes from the foie gras before using.
- Use a meat thermometer to ensure the terrine is cooked to the correct internal temperature.
- Let the terrine chill in the refrigerator for at least 4 hours or overnight to allow the flavors to meld together.
Storage instructions:
Store the foie gras terrine in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve the terrine chilled.
Presentation ideas:
Slice the terrine and serve on a platter with crackers or bread.
Garnishes:
Additional pistachios and dried cranberries.
Pairings:
Serve with a glass of port or a sweet dessert wine.
Suggested side dishes:
- Baguette slices
- Crostini
- Crackers
- Grilled bread
Troubleshooting advice:
- If the terrine is not cooked to the correct internal temperature, it may be undercooked and unsafe to eat.
- If the terrine is too dry, add more heavy cream to the foie gras mixture.
Food safety advice:
- Make sure to cook the terrine to the correct internal temperature to ensure it is safe to eat.
- Store the terrine in the refrigerator and consume within 5 days.
Food history:
Foie gras is a French delicacy made from the liver of a duck or goose that has been specially fattened.
Flavor profiles:
Rich, buttery, and savory with a hint of sweetness from the dried cranberries.
Serving suggestions:
Serve as an appetizer or as part of a charcuterie board.
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Region: French