1
Remove foie gras from the refrigerator and let sit at room temperature for about 90 minutes until it becomes soft and workable. Pull apart the two lobes and remove any external membranes.
2
Using a heated knife, carefully butterfly the larger lobe and gently scrape to expose the vein network running through the liver.
3
Carefully pull out the thickest veins one by one, working to keep the liver intact. Place cleaned liver portions in salted ice water.
4
Repeat the same process with the smaller lobe: make a gentle slit, butterfly carefully, scrape to expose veins, and remove the main vein network. Don't obsess over removing tiny hidden veins.
5
Remove cleaned foie gras from ice water and pat completely dry. Place livers in a shallow dish and combine salt, sugar, and spices. Drizzle with alcohol such as cognac, armagnac, white port, or sweet wine.
6
Cover tightly with plastic wrap in direct contact with the liver and refrigerate for up to 24 hours.
7
After marinating, remove foie gras and let come to room temperature for about 2 hours. Rebuild the livers inside the terrine mold with skin side facing up and press down gently.
8
Cover the terrine and cook in a water bath in the oven at 215°F (100°C) for about 60 minutes until the internal temperature reaches 118.5°F (48°C).
9
Remove the lid and let rest for 30 minutes. Scrape off the solidified fat that has accumulated on the surface and save it for later use.
10
Place a press on top of the terrine and refrigerate overnight. The next day, scrape out and save the solidified fat.
11
Before unmolding, pour the saved fat back over the terrine and refrigerate until set. Once the fat is solid, the terrine is ready to serve.
12
To unmold, quickly warm the exterior and flip it over. Alternatively, serve directly from the terrine. Make neat slices using a heated knife and season with ground black pepper.
13
Make ginger apple chutney: sauté minced shallots and ginger in butter for about 5 minutes until fragrant. Add remaining ingredients and cook over medium-low heat for about 35 minutes, stirring occasionally.
14
Serve the foie gras terrine with ginger apple chutney and excellent bread such as baguette, ginger bread, or pandami. Foie gras also pairs beautifully with other fruits such as figs, prunes, grapes, pears, pomegranate, mango, dates, and cherries.
PrimedTableBETA
