Recipe: Foie Gras Terrine

Foie Gras Terrine
(4-6 servings)

  • 1 LB  Foie Gras, cleaned
  • 1T kosher salt
  • Pinch pink salt
  • White Pepper to taste
  • 1/4 T sugar
  • 1 dash Chartreuse
  • 1 ½ Qt Duck Fat
  • Fleur De Sel
  • Warm Brioche
  1. Season the foie gras with salt, pink salt, white pepper, sugar and Chartreuse.
  2. Using cheese cloth, roll into a torchon (long cylinder about 2 inch diameter) and hang in store in fridge overnight.
  3. The next day, heat duck fat to 180°F. Pour over torchon and let sit overnight until cooled.
  4. The next day, remove torchon from cheesecloth and pack into a terrine mold, making sure to eliminate all air pockets.
  5. Press with weights and chill overnight.

To Assemble: 
Slice the chilled terrine. Top with fleur de sel, serve with warm brioche.

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