12386 Duck Foie Gras Terrine Serves 12 to 16 Wed Aug 06 01:05:48 -0700 2008 Tue Feb 03 03:19:51 -0800 2009 Licensed http://www.chow.com/recipes/12386 Tue, 03 Feb 2009 11:19:51 GMT A classic terrine of foie gras on the buffet is the height of Christmas luxury. Chilled and sliced, then served cool, pink-beige, and delicately veined, the buttery liver literally melts on the tongue. Richer than butter and cream together, smoother and silkier than any ordinary liver, it provides a flavor that once tasted, will never be forgotten.

In Gascony, foie gras is often cooked in a porcelain terrine in a water bath, then served in its terrine along with a serving spoon and a small bowl of hot water. Each person dips his spoon in the water to heat it so it will cut neatly through the liver. He then scoops out a portion and smears it on a slab of grilled coarse French bread.

A more elegant presentation is to slice the foie gras, then arrange the slices on a porcelain plate surrounded with chopped aspic and lightly toasted brioche. The foie gras can also be served with a variety of greens, flavored with a vinaigrette made with verjus and walnut oil.

The preparation and resting times for this terrine are 5 to 7 days, so plan accordingly. Begin about 1 week before serving.

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  • Drain the livers on paper towels and pat dry. In a deep bowl, combine the salt, sugar, white pepper, and nutmeg; mix well. Add the livers and rub them all over with the seasoning mixture. Sprinkle with a pinch of sugar and add the Armagnac or Cognac. Cover the livers and refrigerate overnight.
  • The following day, about 2 hours before cooking, remove the livers from the refrigerator and let them return to room temperature.
  • Preheat the oven to 160°F. Fit the nicest lobe, smooth side down, on the bottom of a 5-cup porcelain terrine and press down lightly to remove any air. Scatter small pieces and the two smaller lobes in the center and top with the remaining large lobe, smooth side up. Press again into the mold. Pour the warm demi-glace over the livers. Flatten the livers to eliminate all air pockets. Put on the lid, if it has one, and seal airtight with a paste made from flour and water.
  • Put the sealed terrine in a small roasting pan and add warm water to reach halfway up the sides of the terrine. Set in the oven and cook for 55 to 60 minutes. Break the seal and check for doneness. Use a touch test to poke at the liver; as it cooks, it gets softer. It is done when it has a soft, elastic feel to it. Or insert a metal skewer into the thickest part of the terrine for 20 seconds; then test the skewer on your wrist. If the skewer feels warm and the juices are spurting from the liver where it was poked are pink, the foie gras is cooked. The internal temperature should register 120°F–125°F. If the foie gras is not yet ready, the lid does not need to be resealed. Simply return the covered terrine to the water bath in the oven and continue cooking for 5 minutes longer.
  • When the foie gras is done, remove the terrine from the water bath, place it in a baking dish or jelly-roll pan, and let cool for 10 minutes. The liver continues to cook as it cools down. Gently push down the foie gras with a flat board weighted with cans or a terrine of the same shape filled with cans, to press out most of the fat and blood, which will overflow into the baking pan. Pour off and reserve the fat; discard any bloody juices (refrigerate if necessary to separate the two). When it is cool, double-wrap the weighted terrine in plastic wrap and foil and refrigerate for at least 4 hours or overnight, until thoroughly chilled.
  • Unmold the foie gras from the terrine (see Notes below) and wipe away any bloody juices from the bottom of the liver.
  • Wash and dry the terrine and return the congealed liver to it. In a small saucepan, melt the reserved fat just until it is liquid. Pour over the liver in the terrine to cover it completely. Cover the terrine with its lid, if it has one, then wrap it tightly in clean plastic wrap and aluminum foil and refrigerate for at least 3 and up to 5 days before serving to allow the flavors to develop.
  • Serve the terrine cool, not chilled. Unmold the liver onto a cutting board; cut with a knife dipped in hot water and dried before cutting each slice.
  • For detailed notes on purchasing and handling foie gras, see pages 223 to 229. If using a terrine smaller than 5 cups, save any extra foie gras for a quick sauté.
  • Allow about 3 ounces of foie gras per person.
  • The shape of the mold, the density of the liver, and the temperature of the water and the oven will affect the cooking time of foie gras. Some oval-shaped terrines require a longer cooking time.
  • If you don't have a porcelain terrine, you can use an earthenware or enameled cast-iron terrine, but you will need to place a double layer of newspapers or a folded kitchen towel in the bottom of the roasting pan holding the water to moderate the heat. Also, add 1 teaspoon vegetable oil to the flour and water paste so it doesn't stick.
  • Be sure to remove the terrine of foie gras from the refrigerator about 30 minutes before serving. The flavor is most pronounced at cool room temperature.
  • Weighting a foie gras as it cools helps it firm up into a solid mass and pushes up fat trapped between the layers. If there is any leftover terrine, wrap it airtight, first in plastic wrap and then in foil to keep it from discoloring.
  • Save all fat for sautéing poultry, eggs, potatoes, or meat.
  • A French trick for easily removing the foie gras from its mold is to dip the terrine for an instant into a pan of very hot water to help loosen the bottom.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 2 fresh Artisan duck foie gras, about 1½ pounds each (see Mail Order Sources, pages 415–417)

    ]]>     1 tablespoon fine sea salt

    ]]>     1¼ teaspoons sugar

    ]]>     1½ teaspoons finely ground white pepper

    ]]>     Pinches of freshly grated nutmeg or Quatre Épices (page 231)

    ]]>     Pinch of sugar, for good pink color

    ]]>     3 tablespoons Armagnac or Cognac

    ]]>     3 tablespoons duck or veal demi-glace (storebought or homemade—see page 409 for duck demi-glace and page 406 for veal) or 1 cup poultry stock (such as Chicken Stock, page 405) reduced to a syrup, lightly warmed

    ]]>     Flour and water paste (about ½ cup flour blended with enough water to make a thick paste)

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