Pâté de Foie Gras – A luxurious liver pâté made with duck or goose liver.
Serving Size: 2
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Equipment:
- Large Mixing Bowl: For combining the ingredients.
- Measuring Cups and Spoons: To measure out ingredients accurately.
- Sharp Knife: For chopping and preparing meats and other ingredients.
- Cutting Board: For safe chopping and cutting.
- Food Processor or Meat Grinder: To finely chop or grind the meats.
- Mixing Spoon or Spatula: To mix ingredients thoroughly.
- Pâté Mold or Terrine Dish: Specifically designed for making pâté; a loaf pan can also work.
- Plastic Wrap: To cover the pâté mixture during chilling.
- Baking Sheet: To place the pâté mold on during baking to catch any drips.
- Roasting Pan: For a water bath to ensure even cooking.
- Aluminum Foil: To cover the pâté mold during baking.
- Instant-read Thermometer: To check the internal temperature of the pâté.
- Heavy Weight or Press: To press the pâté down as it cools, ensuring a firm texture.
- Refrigerator: For chilling and setting the pâté.
- Serving Platter or Board: To present the pâté when ready to serve.
- Bread Knife: For slicing the pâté. A separate one for the bread mind you!
Preparation Time
- 20 minutes
Cooking Time
- 25 minutes
Ingredients
- 200g fresh foie gras (duck or goose liver)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon sugar
- 2 tablespoons Sauternes or sweet white wine
- 1 teaspoon finely chopped truffle (optional)
- 2 slices of brioche or crusty bread, for serving
- Cornichons (small pickles) and fruit preserves, for serving
Preparation
- Prepare the Foie Gras:
- Preheat your oven to 160°C (320°F).
- Clean the foie gras, removing any veins or discolored parts with a sharp knife.
- Season the foie gras evenly with salt, white pepper, and sugar. If using truffle, sprinkle the chopped truffle on top.
- Shape and Pack:
- Place the seasoned foie gras into a small terrine or baking dish. Press it gently to pack it in, ensuring there are no air pockets.
- Marinate:
- Pour the Sauternes or sweet white wine over the foie gras, allowing it to marinate for about 15 minutes.
- Cover and Bake:
- Cover the terrine tightly with plastic wrap, ensuring it is sealed well. Place the terrine in a baking tray and add hot water to the tray to create a water bath (bain-marie).
- Bake in the preheated oven for about 25 minutes. The internal temperature of the foie gras should reach about 52-54°C (125-130°F).
- Chill and Serve:
- Remove the terrine from the oven and let it cool at room temperature for 10-15 minutes.
- Once cooled slightly, remove the plastic wrap and cover the terrine with a clean piece of plastic wrap directly touching the surface of the foie gras. Place a weight on top (like a small plate with cans on it) to press it gently.
- Refrigerate the pâté de foie gras for at least 24 hours to allow it to set and develop flavors.
- Serve:
- To serve, remove the terrine from the refrigerator about 30 minutes before serving to soften slightly.
- Slice the pâté into thin slices using a sharp knife dipped in hot water. Serve on slices of brioche or crusty bread, accompanied by cornichons and fruit preserves.
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