Foie Gras Terrine

Preparation info
  • Makes


    10-by-3 inch Terrine
    • Difficulty


Appears in

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.


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


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