Terrine of Foie Gras

Preparation info

  • 8

    servings
    • Difficulty

      Medium

Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

Well into the seventies, you could not buy fresh (raw) foie gras in the United States. Importation was (and is) illegal, and there was no domestic industry. Now we have a dependable supply of fabulous homegrown livers. They are all duck livers; geese need to graze and aren’t adapted to the intensive production methods that now prevail. The basic principle is the same as it has been since the Romans, who discovered that geese would eat more than they needed and that this hyperdiet would caus

Ingredients

Method