Great-Uncle Phileas's Foie Gras And Fig Terrine

Name: Great-Uncle Phileas's Foie Gras and Fig Terrine (Standard)
Total time: 4 h
Yield: 8
Cuisine: Holiday
Ingredients: 1 lb Duck Foie Gras-Grade A; 1 cup Dried Figs-chopped; 1/4 cup Port Wine; 1 tbsp Cognac; 1 tsp Salt; 1/2 tsp Black Pepper-freshly ground; 1/4 tsp Nutmeg-ground; 2 tbsp Heavy Cream

⏱4h

👥8

🔥350 cal

Medium

🍽️Holiday

A classic terrine combining the richness of foie gras with the sweetness of figs, perfect for a special occasion.

1 lb Duck Foie Gras-Grade A

1 cup Dried Figs-chopped

1/4 cup Port Wine

1 tbsp Cognac

1 tsp Salt

See all 8 ingredients ↓

(0 reviews)

⏱4h

👥8

🔥350 cal

Medium

🍽️Holiday

A classic terrine combining the richness of foie gras with the sweetness of figs, perfect for a special occasion.

#appetizer #holiday #French #entertaining

Instructions

Gently devein the Duck Foie Gras, being careful not to break it apart.
In a bowl, combine the chopped Dried Figs, Port Wine, and Cognac. Let macerate for at least 30 minutes.
In a separate bowl, combine the Salt, Black Pepper, and Nutmeg.
Cut the Foie Gras into roughly equal pieces and season with the seasoning mixture.
In a food processor, combine the seasoned Foie Gras and macerated Figs with their liquid. Pulse until a coarse paste forms. Do not overprocess.
Gently fold in the Heavy Cream.
Line a loaf pan with plastic wrap, leaving enough overhang to cover the terrine. Pour the foie gras mixture into the pan and press down firmly.
Fold the plastic wrap over the top of the terrine and refrigerate for at least 24 hours to allow it to set.
To serve, invert the terrine onto a plate, remove the plastic wrap, and slice.

Ingredients

1 lb 450 g Duck Foie Gras-Grade A
1 cup 150 g Dried Figs-chopped
1/4 cup 60 mL Port Wine
1 tbsp 15 mL Cognac
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper-freshly ground
1/4 tsp 1.25 mL Nutmeg-ground
2 tbsp 30 mL Heavy Cream

Equipment

Loaf pan
Plastic wrap
Food processor
Mixing bowls

Instructions

Gently devein the Duck Foie Gras, being careful not to break it apart.
In a bowl, combine the chopped Dried Figs, Port Wine, and Cognac. Let macerate for at least 30 minutes.
In a separate bowl, combine the Salt, Black Pepper, and Nutmeg.
Cut the Foie Gras into roughly equal pieces and season with the seasoning mixture.
In a food processor, combine the seasoned Foie Gras and macerated Figs with their liquid. Pulse until a coarse paste forms. Do not overprocess.
Gently fold in the Heavy Cream.
Line a loaf pan with plastic wrap, leaving enough overhang to cover the terrine. Pour the foie gras mixture into the pan and press down firmly.
Fold the plastic wrap over the top of the terrine and refrigerate for at least 24 hours to allow it to set.
To serve, invert the terrine onto a plate, remove the plastic wrap, and slice.

Nutrition per serving

Calories 350

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Great-Uncle Phileas's Foie Gras And Fig Terrine

Great-Uncle Phileas's Foie Gras And Fig Terrine

Ratings & Reviews

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