We adapted this recipe from one in D'artagnan's Glorious Game Cookbook, by Ariane Daguin, George Faison, and Joanna Pruess. In her cookbook, Daguin sticks to the traditional French method and cooks foie gras to 120°F, although the USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. We tried both methods and prefer Daguin's; to our tastes, it yielded the perfect degree of doneness. However, we've included both options in the procedure.
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight (see "special equipment," below), and the seasonings accordingly. If you don't have an oval terrine, you could use a ceramic soufflé dish or a glass loaf pan that's just large enough for the foie gras to fit in snugly. Note that a foie gras terrine is supposed to have a layer of fat—it may look a bit odd, but it's actually quite delicious.
• Terrine may be made 3 to 5 days ahead, kept chilled in mold with its surface covered with plastic wrap. Once unmolded, terrine keeps, tightly wrapped in plastic wrap and chilled, another 3 days. • Hot terrine lids are hard to grasp with oven mitts; metal tongs are great for grabbing the handle.
Recipe information
Total Time
1 1/2 days
Yield
Makes 10 first-course servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie gras won't cook too quickly).
Step 2
Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper. Sprinkle one third of Sauternes in terrine and firmly press large lobe of foie gras, smooth side down, into bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.) Sprinkle with another third of Sauternes. Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining Sauternes. Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil.
Step 3
Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in middle of oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120°F, 1 to 1 1/2 hours, or 160°F (for USDA standards), about 3 1/2 hours.
Step 4
Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Put wrapped cardboard directly on surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows). Let stand at room temperature 20 minutes.
Step 5
Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine). Chill, covered, until solid, at least 1 day.
Step 6
Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.
