Kazakh-style Foie Gras Terrine

Ingredients

In this Kazakh adaptation of the classic French dish, we incorporate traditional Kazakh spices and herbs to infuse the foie gras with local flavors. The terrine is also seasoned with ingredients commonly used in Kazakh cuisine, giving it a unique twist and enhancing its appeal to Kazakh palates. We alse have the original recipe for Terrine de foie gras de canard, so you can check it out.

• 500g (1.1 lb) duck foie gras 500g (1.1 lb) duck foie gras
• 1 tsp salt 1 tsp salt
• 1/2 tsp ground black pepper 1/2 tsp ground black pepper
• 1/2 tsp ground coriander 1/2 tsp ground coriander
• 1/2 tsp ground cumin 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 1/4 tsp ground paprika 1/4 tsp ground paprika
• 1/4 tsp ground cinnamon 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves 1/4 tsp ground cloves
• 1/4 tsp ground cardamom 1/4 tsp ground cardamom
• 2 tbsp cognac or brandy 2 tbsp cognac or brandy
• 1 tbsp finely chopped fresh dill 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh mint 1 tbsp finely chopped fresh mint

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 18g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   Clean the foie gras by removing any veins or impurities.
3. 3.
   In a bowl, combine the salt, black pepper, coriander, cumin, nutmeg, paprika, cinnamon, cloves, and cardamom.
4. 4.
   Rub the spice mixture evenly over the foie gras.
5. 5.
   Drizzle the cognac or brandy over the foie gras and sprinkle with the chopped herbs.
6. 6.
   Place the foie gras in a terrine dish and cover with a lid or aluminum foil.
7. 7.
   Fill a baking dish with hot water and place the terrine dish in the water bath.
8. 8.
   Bake in the preheated oven for 45 minutes.
9. 9.
   Remove from the oven and let it cool to room temperature.
10. 10.
    Once cooled, refrigerate the terrine for at least 24 hours to allow the flavors to develop.
11. 11.
    Serve chilled, sliced, and accompanied by traditional Kazakh bread or crackers.

Treat your ingredients with care...

• Duck foie gras — Ensure the foie gras is properly cleaned and free of any veins or impurities before seasoning and baking. This will ensure a smooth and velvety texture in the final terrine.

Tips & Tricks

• For a more intense flavor, marinate the foie gras in the spice mixture and cognac or brandy overnight before baking.
• Serve the terrine with a dollop of Kazakh fruit preserves or chutney for a sweet and tangy contrast.
• Pair the Foie Gras Terrine with a glass of chilled sparkling wine or a sweet dessert wine to enhance the flavors.

Serving advice

Slice the chilled terrine into thin slices and arrange them on a platter. Garnish with fresh herbs and serve with traditional Kazakh bread or crackers.

Presentation advice

To create an elegant presentation, drizzle a reduction of balsamic vinegar or a fruity sauce over the sliced terrine. Add a sprig of fresh herbs for a pop of color.