Foie Gras Terrine – Bruno Albouze

By Bruno Albouze

Ingredients

Instructions

1. Remove the fat-rich lobes from the ice water, pat them dry, and deveine them as described (the veins must be removed before cooking).
2. Mix the salt, pepper, sugar, pink curing salt if used, and nutmeg, and sprinkle evenly over the liver (skin side down) in a shallow dish. Add the Cognac, Armagnac or white port.
3. Cover with plastic wrap touching the surface and refrigerate for up to 24 hours.
4. Leave the marinated foie gras out for about 2 hours to come to room temperature.
5. Rebuild the lobes inside the terrine, skin side up. If using truffle, place it in the middle.
6. Preheat the oven to 225°F (110°C). Bring about 2.5 quarts (2.5 L) of water to a boil.
7. Put the lid on the terrine, place it in a shallow dish, and pour hot water halfway up. Insert a thermometer through the lid vent.
8. Cook for about 45 minutes until the internal temperature reaches 122°F (50°C), then remove from the oven, take off the lid and rest for 30 minutes.
9. Skim off most of the fat on the surface and save it. Press the foie gras down gradually with a press or prepared cardboard, then weight it with small cans.
10. Refrigerate overnight. Remove the weights, solidified fat and cardboard. Melt the saved fat, pour it over the terrine and refrigerate.
11. Freeze the terrine for 20 minutes, dip it briefly in hot water and unmold it onto a tray. Keep refrigerated and slice with a hot knife.

Summarized from Bruno Albouze's video. Watch it for the details.

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