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TERRINE OF FOIE GRAS, ALSACE VIEILLE PRUNE MARINATED BLACK MISSION FIGS

Foie Gras Terrine w/ Marinated Figs

Jean Joho
4.92 from 48 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Waiting Time 5 days 1 hour
Total Time 5 days 1 hour 35 minutes
Course Main Course
Cuisine French
Servings 8 servings

Ingredients
 
 

  • 2 pounds duck Foie Gras
  • 3/4 pounds dry Black Mission figs
  • sea salt
  • white pepper fresh ground
  • 1 ounce sugar
  • 2 ounces port
  • 3 ounces Vieille Prune d'Alsace Eau de Vie or other brand of plum brandy or cognac

Instructions
 

  • Soak foie gras in half-milk half-water mixture for two hours. The liquid should cover the foie gras; this will help the foie gras to soften and become workable.
  • Place figs in a bowl of lukewarm water for 15 minutes; pat dry. Put the figs in between 2 layers of plastic wrap and gently pound flat to about 1/8” (3 mm). Lay the figs on a tray and drizzle with the Vieille Prune d’Alsace.
  • Open carefully the foie gras and gently remove the nerves and blood vessels.
  • Place the cleaned foie gras open-faced on a tray. Sprinkle with sea salt (3/4 oz of salt per 2 lb/ 1kg of foie gras), 20 grams (1 oz) sugar and a few turns of freshly ground white pepper from a mill. Drizzle with the Port.
  • Let marinate one hour in a cool place (not in the refrigerator).
  • Build the terrine. In a 7 ¾” (20 cm) terrine mold place a ¾” (2 cm) layer of foie gras (use hands to pat evenly). Spoon a few drops of the Vielle Prune d’Alsace from the figs over the foie gras. Press a single 1/8” (2 cm) layer of the figs gently onto the layer of foie gras. Repeat alternating layers until you have 3 layers of foie gras and 2 layers of figs. Press gently and cover with plastic wrap pressed down on top of the terrine and refrigerate for a minimum of 12 hours.
  • Pre-heat oven to 250° F/ 120°C. Remove the plastic wrap and replace with a piece of foil; cover with the lid of the terrine. Place the terrine in a 1” (2.5 cm) water bath (lukewarm). Place on the lowest rack of the oven for 10 minutes. Turn off the heat and leave in oven for 30 minutes.
  • Remove the terrine from the oven and the water bath. Remove the lid and foil and remove any excess fat with a spoon and reserve.
  • Press the terrine gently; cover with plastic wrap and place in the refrigerator for at least 12 hours. Remove the press and wipe the top of the terrine clean. Cover with a thin layer of melted reserved fat. Wrap again in plastic and refrigerate for 3 or 4 days.
  • To serve: Remove the foie gras from the mold (hold terrine a few seconds in warm water to loosen the sides). Slice ½” (1 ¼ cm) pieces and place on a plate. Sprinkle with Fleur de Sel and fresh white pepper to taste. Serve with a small salad of mixed greens dressed with hazelnut and Dijon mustard vinaigrette accompanied by toasted country bread.

Notes

TERRINE OF FOIE GRAS, ALSACE VIEILLE PRUNE MARINATED BLACK MISSION FIGS
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