Terrine de Foie Gras

  • Serves

    serves 10

This luxurious dish is a classic of French cuisine. The word terrine refers to the pot in which it is cooked—an earthenware cooking dish with a tightly fitting lid. The main feature of a terrine is that the ingredients are steamed in their own juices.


  • 1 12 lb. fresh duck foie gras
  • 13 cup good-quality sauternes
  • Salt and freshly ground black pepper
  • 1 finely chopped black truffle (optional)


Step 1

Prepare foie gras (see Preparing a Foie Gras Terrine), stopping at step 4.

Step 2

Place foie gras in a medium bowl, break into even pieces, and add sauternes. Season with salt and pepper and allow to marinate 2 hours.

Step 3

Preheat oven to 200°. Remove foie gras from marinade; press into a 2 1⁄2-cup terrine, leaving a bit of space at top. Place terrine on 3 folded-over paper towels in the bottom of a deep skillet, and fill skillet with hot water to reach halfway up sides of terrine. Cook until internal temperature of foie gras reaches 115° on a meat thermometer, about 30 minutes. Pour off fat and reserve. Cool terrine.

Step 4

Cut a piece of cardboard to fit inside top of terrine and wrap it in plastic wrap. Gently press cardboard onto foie gras; weight with a small can for 1 hour. Remove can and cardboard, return reserved fat to terrine, cover, and refrigerate 1–2 days.

Step 5

To unmold, dip terrine in a bowl of warm water for 30 seconds, run a knife along edges, and invert onto a plate. (Reserve fat in terrine.) Serve thinly sliced, garnished with truffle, if desired. If covered in reserved fat leftovers will keep, refrigerated, for 1 week.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.