This luxurious terrine can be made with one very large foie gras and can be lined with fatback, lardo, or, as shown here, prosciutto.
MAKES ONE 10-BY-3-INCH TERRINE (ABOUT 12 SLICES)
5 ounces prosciutto, fatback, or lardo, sliced very thinly, or caul fat 2½ pounds fresh whole foie gras
Salt
Pepper
Line the terrine with the slices of prosciutto. Leave the excess hanging over the sides for
covering the top.
Separate the two lobes that compose the foie gras liver. Pull out and discard any obvious
veins from both lobes. It may seem like you are damaging the foie gras, but don’t worry about
appearance. Season generously with salt and pepper.
Press the foie gras firmly into the terrine, pressing it into the corners and sides.
Fold the excess prosciutto, hanging over the sides, over the top of the terrine. Hammer on the
terrine with your fist to compact it. The foie gras should come up above the top rim of the
terrine.
Place a rectangle of parchment paper on top of the terrine and then seal the terrine with a triple-
a thick layer of aluminum foil. Put a pan on top of the terrine to act as a weight.
Preheat the oven to 300°F. Put the terrine in a roasting pan with hot water coming halfway up the
sides of the terrine, and bring to a simmer on top of the stove. Bake in the oven for approximately
1 hour or until the temperature in the center registers 140°F. Let cool at room
temperature (leave
the weight on) for 1 hour and then refrigerate overnight.
When the terrine is ready, peel away the foil and parchment and run a knife around the sides of
the terrine. Slice the terrine.
MAKES ONE 10-BY-3-INCH TERRINE (ABOUT 12 SLICES)
5 ounces prosciutto, fatback, or lardo, sliced very thinly, or caul fat 2½ pounds fresh whole foie gras
Salt
Pepper
Line the terrine with the slices of prosciutto. Leave the excess hanging over the sides for
covering the top.
Separate the two lobes that compose the foie gras liver. Pull out and discard any obvious
veins from both lobes. It may seem like you are damaging the foie gras, but don’t worry about
appearance. Season generously with salt and pepper.
Press the foie gras firmly into the terrine, pressing it into the corners and sides.
Fold the excess prosciutto, hanging over the sides, over the top of the terrine. Hammer on the
terrine with your fist to compact it. The foie gras should come up above the top rim of the
terrine.
Place a rectangle of parchment paper on top of the terrine and then seal the terrine with a triple-
a thick layer of aluminum foil. Put a pan on top of the terrine to act as a weight.
Preheat the oven to 300°F. Put the terrine in a roasting pan with hot water coming halfway up the
sides of the terrine, and bring to a simmer on top of the stove. Bake in the oven for approximately
1 hour or until the temperature in the center registers 140°F. Let cool at room
temperature (leave
the weight on) for 1 hour and then refrigerate overnight.
When the terrine is ready, peel away the foil and parchment and run a knife around the sides of
the terrine. Slice the terrine.
HOW TO MAKE FOIE GRAS TERRINE
1. Line the terrine with prosciutto.
2. Separate the lobes.
3. Remove the veins.
4. Press the foie gras into the terrine.
5. Press the second lobe into the terrine.
6. Fold the prosciutto over the terrine. Pack down the terrine.
7. Weight down the terrine. Bake the terrine in a water bath.
8. When cool, peel away the foil and parchment. Run a knife around the edges of the terrine.
9. Slice the terrine.
No comments