Terrine of Duck Foie Gras

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Success in this dish is about careful preparation – the cooking is easy. It will concentrate the mind wonderfully if you keep the receipts for the ingredients in front of you as you work! Carelessness will come expensive.


  • 3 duck foie gras (about 4 lb/1.8 kg in weight)
  • salt and freshly ground black pepper


  1. Cut each liver horizontally into three or four slices.
  2. Allow the slices to warm slowly to room temperature. These livers have a high fat content, and become very soft when not refrigerated.
  3. When soft, carefully pick out all nerves and veins, a messy job. Use your fingertips to lift up the veins from the liver. Don’t forget to take off the outer membrane.