Terrine of whole duck foie gras

Perhaps the simplest of recipes for foie gras, this terrine is also the preparation that best highlights the subtle flavor and luxurious texture of the liver.  However, nothing is disguised in this preparation so it is imperative that the best possible quality foie gras be used.  Suggestions for wine to accompany foie gras are many but my favorite is a sweet Jurancon from the Southwest of France.

Note that a terrine of foie gras is a must for any French Holiday Celebration.


9 thoughts on “Terrine of whole duck foie gras”

  1. I cannot believe Mr. Francophile-Snooty cooks his duck livers in PLASTIC WRAP! Even if you think there is no hot plastic migrating into the taste, I wouldn’t want the potential health risk.

    P.S. You make lovely food in general and do great chef demos, but Reality Check, Mr. Drohman: This is America, where few people have had high school French, and while many who love “gourmet” food have learned basics like chevre, foie gras, poulet, etc., many still struggle even with those words, and trying to order by title makes most of your customers feel like Ugly Americans (one can imagine the waitstaff laughing, “listen to how they say _____ ! fill-in-the-blank). Some might even be put off by the perceived pretentiousness of your Franco-centric style (and I don’t mean the food).

    MUST you use only the French on your websites, in your blog, on your menus? Couldn’t you at least give everything in both French AND English so people can say it whichever way is comfortable? And read without guessing what you mean?

    1. Hi Iconoclast;

      Our menus at Le Pichet and Cafe Presse have always featured both French and English descriptions of each dish since our very first day of business. I would be happy to point them out to you on your next visit. My blog and the websites for both restaurants have also always been in English.

      Regarding the use of plastic wrap for lining terrines: It is my understanding that plastic heated at very low temperatures to no more than 140 degrees F has no negative health impact. If there is any impact on taste, I have not detected it. This is the same method used by the top charcutiers in France.

      I am sorry that you are put off by “Franco-Centric Style” at Le Pichet. I would be happy to have your feedback as to an esthetic orientation that makes more sense for a French restaurant.

      If you visit Cafe Presse or Le Pichet, you will see that most of our waitstaff don’t speak French, so are unlikely to be critical of our guest’s pronunciation. I also think you will discover that, far from being about snobbishness, Le Pichet and Cafe Presse have always been about celebrating the simple conviviality of the table and of gather together around good food and wine.

      It is true that I have an unabashed passion for France, French food and wine. It is my hope that this passion translates to a memorable dining experience for my guests.

      Best Regards

  2. Wow!! I just came across Mr. Iconoclast’s comment. Really, isn’t there a simpler answer for his or her concern for your Franco-Centric restaurants: Eat American at a hamburger place and speak English all you want. I really don’t understand why anyone would want to purposely go into a French restaurant and demand that it not be a French restaurant. Interesting way of thinking. Great response. Cordial, informative, direct and welcoming.

  3. Thanks for sharing this wonderful recipe. I would like to try but I’m hesitant about working with foie gras. I’ve never seen it trimmed and would hate to destroy something so lovely. Is this reasonable or should I jump right in?

    1. As with all recipes, you never know if you can do it until you try. I don’t think that working with foie gras is particularly difficult. However it is very important to know how hot your oven is and to follow the recipe instructions regarding temperatures. The most common mistake I see in making a terrine of foie gras is overcooking. Good Luck!

  4. Thanks for sharing your recipe! I have so enjoyed dining at Le Pichet. As I am trying to increase my iron intake for health reasons, I have been looking for delicious ways to incorporate liver into my cooking repertoire. Just curious, where does one purchase duck (or goose) foie gras in the Seattle area?

    1. I prefer fresh fois gras from Hudson Valley Foie Gras in upstate New York. In Seattle, their foie gras is available from several sources including Select Gourmet foot For a local product, there is a farm in Sumner that is raising ducks for foie gras (I think the name of the farm is Pleasant View Farms). I think Select Gourmet Foods carry this also if you prefer.

  5. Seattle Caviar also carries a small quantity of Pleasant View Foie Gras and we have Palmex Foie Gras(right above Hudson Valley in Quebec) as well. Thanks Jim. Your response to Mr. Iconoclast was classic perfection

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