Terrine de Foie Gras with Fig Compote

Recipe

Terrine de Foie Gras with Fig Compote

Decadent Duck Foie Gras Terrine with Sweet Fig Compote

4.7 out of 5

Indulge in the rich and luxurious flavors of French cuisine with this exquisite Terrine de Foie Gras. Made from the finest duck liver, this dish is a true delicacy that showcases the elegance and sophistication of French culinary traditions.

Jan Dec
Appetizer› Terrine de foie gras de canard
European cuisine› Western European cuisine› French cuisine

Preparation time

30 minutes

Cooking time

1 hour

Total time

25 hours (including chilling time)

Yields

6 servings

Preparation difficulty

Medium

Suitable for

Low Carb, Keto, Gluten-Free, Dairy-Free (if using dairy-free cream substitute), Paleo

Allergens

Eggs, Dairy

Not suitable for

Vegan, Vegetarian, Nut-Free, Egg-Free, Dairy-Free (if using regular cream)

Ingredients

Nutrition

  • Calories (kcal / KJ): 400 kcal / 1674 KJ
  • Fat: 35g (Saturated Fat: 15g)
  • Carbohydrates: 10g (Sugars: 8g)
  • Protein: 12g
  • Fiber: 2g
  • Salt: 2g

Preparation

  1. 1.
    Preheat the oven to 150°C (300°F).
  2. 2.
    In a large mixing bowl, combine the duck liver, sea salt, black pepper, nutmeg, and dried thyme. Mix well to evenly distribute the spices.
  3. 3.
    Gradually add the sweet white wine, port wine, heavy cream, and eggs to the liver mixture. Stir until well combined.
  4. 4.
    Grease a terrine mold and line it with plastic wrap. Pour the liver mixture into the mold and smooth the top.
  5. 5.
    Place the terrine mold in a larger baking dish filled with hot water, creating a water bath.
  6. 6.
    Cover the terrine mold with aluminum foil and place it in the preheated oven. Bake for approximately 1 hour or until the internal temperature reaches 60°C (140°F).
  7. 7.
    Remove the terrine from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours to allow the flavors to develop.
  8. 8.
    In a saucepan, combine the diced figs, sugar, and balsamic vinegar. Cook over medium heat until the figs are soft and the mixture has thickened, about 15 minutes. Let the fig compote cool before serving.
  9. 9.
    To serve, unmold the terrine onto a serving platter and slice it into thick pieces. Serve with the fig compote on the side.

Treat your ingredients with care...

  • Duck Liver — Make sure to use fresh and high-quality duck liver for the best results. Remove any veins or membranes before using.
  • Sweet White Wine — Choose a sweet white wine with fruity notes to complement the richness of the foie gras.
  • Port Wine — Opt for a good-quality port wine to enhance the flavors of the terrine.
  • Figs — Select ripe and juicy figs for the compote to add a burst of natural sweetness.
  • Balsamic Vinegar — Use a high-quality balsamic vinegar for a rich and tangy flavor in the fig compote.

Tips & Tricks

  • For a smoother texture, pass the liver mixture through a fine-mesh sieve before pouring it into the terrine mold.
  • To prevent air bubbles from forming, tap the filled terrine mold gently on the countertop before placing it in the oven.
  • Serve the terrine with toasted brioche or crusty French bread for a delightful contrast in texture.
  • If figs are not in season, you can use dried figs soaked in warm water as a substitute for the compote.
  • To enhance the presentation, garnish the terrine with fresh herbs such as thyme or rosemary.

Serving advice

Serve the Terrine de Foie Gras with Fig Compote as an elegant appetizer or as part of a charcuterie board. Pair it with a glass of chilled Sauternes wine to complement the richness of the foie gras.

Presentation advice

Present the sliced terrine on a beautiful platter, garnished with fresh herbs and accompanied by a small bowl of the fig compote. Add some toasted baguette slices or crackers on the side for an inviting presentation.

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