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Le Chaudron recipe

Foie gras maison

Homemade foie gras terrine

⏱ 120 minServes 8Hard450 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

  • 1lobe top-grade raw duck foie gras500 g (18 oz)
  • 8 gfine salt16 g per kilo
  • 2 gsugar
  • 2 gfreshly ground white pepper
  • 1 gfour-spice blend (quatre-épices)
  • 1 pinchgrated nutmeg
  • 50 ml (3½ tbsp)Cognac
  • 50 ml (3½ tbsp)ruby port
  • 1 tbspArmagnacoptional
  • 8 slicesFrench gingerbread (pain d’épices)
  • 1 lobe top-grade raw duck foie gras 500 g (18 oz)
  • 8 g fine salt 16 g per kilo
  • 2 g sugar
  • 2 g freshly ground white pepper
  • 1 g four-spice blend (quatre-épices)
  • 1 pinch grated nutmeg
  • 50 ml (3½ tbsp) Cognac
  • 50 ml (3½ tbsp) ruby port
  • 1 tbsp Armagnac optional
  • 8 slices French gingerbread (pain d’épices)
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 porcelain terrine (500 g / 1 lb capacity) with lid1 large baking dish (for the water bath)plastic wrap1 accurate meat thermometer1 sharp knife1 oven1 large mixing bowlBlack peppercorns

03 — Method

  1. QUALITY MATTERS: buy 1 lobe of TOP-GRADE raw duck foie gras from a trusted butcher. It should be pale pinkish-beige, firm, with no visible veins.
  2. Take the foie gras out of the fridge 1 HOUR ahead so it's at room temperature. This is ESSENTIAL for deveining it easily.
  3. KEY STEP, DEVEINING: gently pull the 2 lobes apart by hand. Cut into the flesh to find the main vein in the center. Carefully pull out the main vein and its branches with your fingers or the tip of a knife. Take your time.
  4. Deveining is ESSENTIAL: a vein left in spoils the texture. Work patiently and carefully.
  5. In the large bowl, mix the fine salt (8 g for 500 g), sugar, ground white pepper, quatre-épices and a pinch of grated nutmeg. The precise ratio of 16 g salt per kilo (about ½ oz per 2¼ lb) is ESSENTIAL.
  6. Sprinkle the seasoning over the deveined foie gras, rubbing it in gently. Pour over the cognac, port and Armagnac (optional). Cover with plastic wrap and refrigerate 12 HOURS.
  7. The next day, preheat the oven to 120°C (250°F), conventional. Press the foie gras FIRMLY into the 500 g (1 lb) porcelain terrine to remove all air pockets. Cover with the lid.
  8. Set up a water bath in the large baking dish with hot water halfway up the terrine. Bake 40-50 minutes at 120°C (250°F) until the center reaches 60°C (140°F) on a meat thermometer. Cool 4 hours, then refrigerate 4 DAYS before serving so it can mature.

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