Foie Gras Terrine

Name: Foie Gras Terrine
Yield: Makes One 10-by-3-inch Terrine (about 12 Slices)
Ingredients: 5 ounces prosciutto, fatback, or lardo, sliced very thinly, or caul fat; Salt; Pepper; 2½ pounds fresh whole foie gras

Preparation info

Makes
One
10-by-3 inch Terrine

Difficulty
Medium

Appears in

Cooking

By James Peterson

Published 2007

About

This luxurious terrine can be made with one very large foie gras or two small foie gras and can be lined with fatback, lardo, or, as shown here, prosciutto.

Ingredients

5 ounces prosciutto, fatback, or lardo, sliced very thinly, or caul fat
2½ pounds fresh whole foie

Starter
Gluten-free

Method

Line the terrine with the slices of prosciutto. Leave the excess hanging over the sides for covering the top.

Separate the two lobes that compose the foie gras liver.

Pull out and discard any obvious veins from both lobes. It may seem like you are damaging the foie gras, but don’t worry about appearance. Season generously with salt and pepper.

Press the foie gras firmly