Terrine de Foie Gras

Terrine de Foie Gras is a luxurious French appetizer featuring rich, smooth duck liver pâté, elegantly served chilled for a sophisticated start to your meal. This delicacy is perfect for special occasions, offering a delightful combination of flavors and textures that melt in your mouth.

Ingredients

• Duck liver - 250 grams
• Shallots - 30 grams, finely chopped
• Brandy - 30 ml
• Salt - 5 grams
• Black pepper - 1 gram, freshly ground
• Cognac - 15 ml
• Unsalted butter - 50 grams, softened
• Thyme - 2 sprigs, leaves only
• Gelatin sheets - 2 sheets
• Water - 100 ml, for gelatin

Steps

1. Soak the gelatin sheets in cold water for about 10 minutes until soft.
2. In a skillet, melt 20 grams of the butter over medium heat, then add the shallots and sauté until translucent, about 3 minutes. Remove from heat and let cool.
3. In a food processor, combine the duck liver, sautéed shallots, brandy, salt, black pepper, cognac, and thyme leaves. Process until smooth.
4. Melt the remaining 30 grams of butter and mix it into the liver mixture until well combined.
5. Squeeze the excess water from the gelatin sheets and dissolve them in 100 ml of warm water, then mix into the liver mixture until fully incorporated.
6. Line a terrine mold or small loaf pan with plastic wrap, leaving some overhang. Pour the liver mixture into the mold, smoothing the top.
7. Cover with plastic wrap and place a weight on top to compress the mixture. Refrigerate for at least 4 hours, preferably overnight.
8. Once set, carefully unmold the terrine, slice it, and serve chilled with toast or crackers.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 1 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 260 mg
• Total Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Water: 0.1 L

Health Benefits

• Rich in vitamin A, which supports vision and immune health.
• High in protein, aiding in muscle repair and growth.

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