Foie Gras Terrines

The most prized and, perhaps, the most famous ingredient for pâtés and terrines in classical cuisine is foie gras (fwahgrah). This French term means “fat liver.” Foie gras is the fatted liver of specially fed varieties of ducks and geese. Until recently, only canned or processed foie gras products were available in the United States. Now, however, the breed of duck that is raised to produce foie gras (called the mullard or moulard, a cross between the muscovy and White Pekin ducks) is grown on American farms. Consequently, fresh, raw duck foie gras is now sold in this country. Its availability has created a great deal of enthusiasm among American cooks in spite of its high price.