Terrine de Foie Gras
Terrine de Foie Gras. This my friends is the Holy Grail of French Gastronomy. Luxurious and classic, paired with fingerling potatoes, cooked in the duck fat or a crusty French bread and a fine Bordeaux this is the one specialty that helped to define French Cuisine.
2 1/2 lbs of whole raw Duck Foie Gras (approximately 2 cryovaced duck livers) at room temperature, deveined.
Sea Salt and fresh cracked peppers
4 tablespoons of Armagnac or Cognac
1/4 cup of pistachios
1 lb of fingerling potatoes
Fingerling potatoes in duck fat.
Preheat oven to 200 degrees F.
After deveining the lobes, sprinkle with Armagnac or Cognac, salt and pepper
Place pistachios in the bottom of a terrine and layer the foie gras in the dish, pressing down so that it is even in layer and cover terrine.
Place terrine in a larger roasting pan with enough hot water to be halfway up the sides of the terrine. This step assures even cooking.
cook for about 1 1/2 hours, or internal temperature is 120 degrees (160 degrees for FDA standards – about 3 hours).
Remove carefully from oven when done. Some of the fat will have melted to the the top and you want to avoid spilling this liquid gold. Remove a few teaspoons of the liquid fat and reserve to cook your potatoes in.
Cool and refrigerate for 1-5 days.
Unmold by running a knife along the edges, place platter on terrine and flip terrine and platter over gently.
Cook potatoes in reserved duck fat, salt and pepper and serve together.
Terrine de Foie Gras with fingerling potatoes.