Description
A luxurious foie gras terrine made with high-quality ingredients for an exquisite dish.
Ingredients
Scale
- 1 lb foie gras (high-quality)
- 2 shallots, finely chopped
- 2 tbsp Armagnac or Cognac
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp fresh thyme leaves
Instructions
- Bring foie gras to room temperature and preheat the oven to 250°F (120°C).
- In a bowl, mix chopped shallots with salt, pepper, and thyme; stir in Armagnac or Cognac.
- In a food processor, blend foie gras until smooth; gradually incorporate the shallot mixture.
- Spoon the mixture into a terrine mold and smooth the top; cover securely with foil.
- Place the terrine in a water bath and bake for about 1 hour or until set.
- Cool slightly, refrigerate for at least 6 hours (preferably overnight) before serving.
Notes
- This terrine can be served chilled with bread or crackers.
- For best flavor, allow the terrine to sit overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 110mg