Wayne Gisslen

Terrine of Foie Gras

Preparation info
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Soak, rinse, and devein the foie gras as described on.
    2. Place the liver in a bowl and season with salt and white pepper. Add the selected wine or liquor, using the smaller quantity for cognac or Armagnac; if using a sweet wine, use up to but not more than the larger quantity indicated. Turn the liver gently so that all sides are moistened.
    3. Cover and re

    Per 1 ounce (28.35 g): Calories, 50; Protein, 6 g; Fat, 2 g (32% cal.); Cholesterol, 165 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 160 mg.