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.
The Recipe! 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.
La Methode; 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.