Decadent, elegant, and a timeless French classic. Chef Ameer Zain at Mèreon Bistro shared this recipe for Foie Gras Terrine with us as well as some history about the dish. Zain explains, “My favourite region in France is Alsace, and this dish – the Foie Gras Terrine was first developed by Chef Jean-Pierre Clause, chef to the Governor of Alsace.” At Mèreon, they marinate their terrine in two types of sweet wine and pink salt, and then serve it with a sauternes and chamomile jelly. Try this French classic at home.
Pressed Foie Gras Terrine with Sauternes and Chamomile Gelée
Ingredients:
- Foie Gras – Grade A: 3 lobes (approx. 1.5 kg)
To marinate
- White Port: 100ml
- Sweet dessert Wine (such as Sauternes or Montbazillac): 100ml
- Calvados: 50ml
- Thyme: 1 sprig
- Rosemary: 1 sprig
- Pink Salt: to taste
- White Pepper: to taste
For the Sauternes & Chamomile Gelée
- Sauternes: 750ml
- Chamomile Tea: 5 tea bags
- Granulated Sugar: 65g
- Gelatin Powder: 16g
Directions:
For terrine
- De-vein the foie gras lobes very carefully. This will include the large central vein and any connecting membranes around it. A sharp paring knife and kitchen tweezers are useful utensils in this exercise.
- It is important to keep the lobes intact, whilst removing any blood spots or burst blood vessels with the tip of a knife.
- After de-veining the foie grase, place it inside a glass bowl and sprinkle a good amount of pink salt & white pepper. Finish with drizzling all the alcohol on top of the foie gras and surface wrap it tightly with a cling film. Chill in the fridge for a few hours or overnight.
- Remove the foie gras from the fridge an hour before cooking.
- Line a standard terrine mould with cling film and press the marinated foie gras inside it taking care to fill the whole mould. Avoid any air pockets. Cover the mould with a lid or tin foil.
- Preheat an oven to 200F and place the terrine inside a deep roasting pan lined with a kitchen towel and surrounded by hot water on all sides. The towel will prevent direct contact with the roasting pan and ensure the foie gras cooks gently and evenly.
- Cook the terrine for 7 minutes covered.
- Remove the terrine from the hot water pan and cool down completely.
- Cut out a cardboard the size of the terrine mould and wrap in tin foil.
- Place above the chilled terrine and place in the fridge, weighing it down with cans of tomato paste or escargot.
- The terrine is ready to be unmolded the next day, sliced and served.
For gelée
- Place the Saternes, chamomile tea bags, and sugar in a sauce pot and bring to a gentle boil.
- Dissolve the gelatin powder thoroughly and transfer to a stainless steel rectangular or square container.
- Chill the gelée in the fridge for 3 hours, unmold from the container using a blow torch and tip it over on a chopping board.
- Cut the gelée into little squares with a sharp knife.
To serve, unmould the foie gras terrine by carefully pulling off the cling film. Trim any excess yellow fat from the top of the terrine if you prefer.
Using a warm knife, slice the terrine into uniform shapes for the plate. Arrange the gelée at the foot of the terrine slice. Enjoy with slices of toasted brioche.
