Duck Foie Gras Terrine

Foie Gras en Terrine

Preparation info
  • Serves

    12 to 16

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

A classic terrine of foie gras on the buffet is the height of Christmas luxury. Chilled and sliced, then served cool, pink-beige, and delicately veined, the buttery liver literally melts on the tongue. Richer than butter and cream together, smoother and silkier than any ordinary liver, it provides a flavor that once tasted, will never be forgotten.

In Gascony, foie gras is often cooked in a porcelain terrine in a water bath, then served in its terrine along with a serving spoon and