- 2 pounds duck Foie Gras
- 3/4 pounds dry Black Mission Figs
- Sea Salt
- fresh ground white pepper
- 1 ounce Sugar
- 2 ounces port
- 3 ounces Vielle Prune d'Alsace Eau de Vie
Please allow 5 days for preparation.
- Soak foie gras in half milk half water mixture for two hours. The liquid should cover the foie gras; this will help the foie gras to soften and become workable.
- Place figs in a bowl of lukewarm water for 15 minutes; pat dry. Put the figs in between 2 layers of plastic wrap and gently pound flat to about 1/8”. Lay the figs on a tray and drizzle with the Vieille Prune d’Alsace.
- Open carefully the foie gras and gently remove the nerves and blood vessels.
- Place the cleaned foie gras open-faced on a tray. Sprinkle with sea salt (3/4 oz of salt per 2 lb of foie gras), 20 grams sugar and a few turns of freshly ground white pepper from a mill. Drizzle with the Port.
- Let marinate one hour in a cool place (not in the refrigerator).
- Build the terrine. In a 7 ¾” terrine mold place a ¾” layer of foie gras (use hands to pat evenly). Spoon a few drops of the Vielle Prune d’Alsace from the figs over the foie gras. Press a single 1/8” layer of the figs gently onto the layer of foie gras. Repeat alternating layers until you have 3 layers of foie gras and 2 layers of figs. Press gently and cover with plastic wrap pressed down on top of the terrine and refrigerate for a minimum of 12 hours.
- Pre-heat oven to 250° F. Remove the plastic wrap and replace with a piece of foil; cover with the lid of the terrine. Place the terrine in a 1” water bath (lukewarm). Place on the lowest rack of the oven for 10 minutes. Turn off the heat and leave in oven for 30 minutes.
- Remove the terrine from the oven and the water bath. Remove the lid and foil and remove any excess fat with a spoon and reserve.
- Press the terrine gently; cover with plastic wrap and place in the refrigerator for at least 12 hours. Remove the press and wipe the top of the terrine clean. Cover with a thin layer of melted reserved fat. Wrap again in plastic and refrigerate for 3 or 4 days.
- To serve: Remove the foie gras from the mold (hold terrine a few seconds in warm water to loosen the sides). Slice ½” pieces and place on a plate. Sprinkle with Fleur de Sel and fresh white pepper to taste. Serve with a small salad of mixed greens dressed with hazelnut and Dijon mustard vinaigrette accompanied by toasted country bread.
- Terrine mold “7 ¾” rectangular terrine with lid” www.revol-groupe.fr
- Foie Gras: D’Artagnan
- Vieille Prune d’Alsace: specialty wine/liquor store (can substitute with good Armagnac)