Ingredients with Measurements:
- 1 lb. fresh foie gras
- 1/2 cup port wine
- 1/4 cup brandy
- 1/4 cup heavy cream
- 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 chopped pistachios
- 1/4 cup dried cherries
- 1 tbsp. butter
Special equipment needed:
- Terrine mold
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Clean and devein the foie gras, removing any sinew or veins. Cut into small pieces and place in a large bowl.
3. Add port wine, brandy, heavy cream, salt, black pepper, nutmeg, allspice, ginger, cloves, and cinnamon to the bowl with the foie gras. Mix well.
4. Fold in chopped pistachios and dried cherries.
5. Butter the terrine mold and line it with plastic wrap.
6. Pour the foie gras mixture into the terrine mold, pressing down firmly to remove any air pockets.
7. Cover the terrine with foil and place it in a roasting pan. Fill the pan with hot water until it reaches halfway up the sides of the terrine.
8. Bake the terrine for 45-50 minutes or until the internal temperature reaches 130°F.
9. Remove the terrine from the oven and let it cool to room temperature.
10. Once cooled, place the terrine in the refrigerator for at least 4 hours or overnight to set.
11. To make the port wine reduction, pour the remaining port wine into a small saucepan and bring to a boil. Reduce heat and simmer until the wine has reduced by half.
12. Serve the foie gras terrine with the port wine reduction drizzled over the top.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 325°F
Internal temperature of the terrine: 130°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 28g
Protein: 12g
Carbohydrates: 7g
Fiber: 1g
Sugar: 6g
Sodium: 320mg
Substitutions for ingredients:
- Instead of port wine, you can use red wine or Madeira.
- Instead of brandy, you can use cognac or Armagnac.
- Instead of pistachios, you can use walnuts or hazelnuts.
- Instead of dried cherries, you can use dried cranberries or raisins.
Variations:
- Add truffles to the foie gras mixture for a more luxurious terrine.
- Substitute the port wine reduction with a fig or cherry compote.
- Serve the terrine with toasted brioche or baguette slices.
Tips and tricks:
- Make sure to remove all sinew and veins from the foie gras to ensure a smooth texture.
- Press down firmly on the foie gras mixture in the terrine mold to remove any air pockets.
- Let the terrine cool to room temperature before placing it in the refrigerator to set.
- Use a meat thermometer to ensure the internal temperature of the terrine reaches 130°F.
- Let the terrine sit at room temperature for 10-15 minutes before slicing and serving.
Storage instructions:
- Store the foie gras terrine in the refrigerator for up to 5 days.
- Wrap the terrine tightly in plastic wrap to prevent it from drying out.
Reheating instructions:
- Let the terrine sit at room temperature for 10-15 minutes before reheating.
- Preheat the oven to 325°F.
- Remove the plastic wrap from the terrine and place it in a baking dish.
- Cover the terrine with foil and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Slice the terrine into thin pieces and arrange on a platter.
- Drizzle the port wine reduction over the top of the terrine.
- Garnish with fresh herbs such as thyme or parsley.
Garnishes:
- Fresh herbs such as thyme or parsley
- Sliced figs or cherries
- Toasted baguette slices
Pairings:
- Serve with a sweet dessert wine such as Sauternes or Tokaji.
- Pair with a crisp white wine such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted root vegetables such as carrots, parsnips, and sweet potatoes
Troubleshooting advice:
- If the foie gras mixture is too loose, add more chopped pistachios or dried cherries to thicken it.
- If the terrine is not cooked through, bake it for an additional 10-15 minutes or until the internal temperature reaches 130°F.
Food safety advice:
- Make sure to clean and devein the foie gras properly to prevent any contamination.
- Use a meat thermometer to ensure the internal temperature of the terrine reaches 130°F.
- Store the terrine in the refrigerator and consume within 5 days.
Food history:
- Foie gras is a delicacy that originated in France and is made from the liver of a duck or goose that has been fattened through force-feeding.
- Foie gras terrine is a classic French dish that has been enjoyed for centuries.
Flavor profiles:
- Foie gras has a rich, buttery flavor with a slightly sweet and nutty taste.
- The port wine reduction adds a sweet and fruity flavor that complements the foie gras.
Serving suggestions:
- Serve the foie gras terrine as an appetizer or as part of a charcuterie board.
- Pair with a sweet dessert wine or a crisp white wine.
- Serve with toasted baguette slices or crackers.
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Region: French