Terrine of foie gras. French New Year's Eve: Foie Gras Terrine with Celery and Porcini Mushrooms

Terrine of foie gras is an amazing dish that turns out so unusual and so tasty that it will enchant even the most demanding gourmets. The terrine is prepared in the oven from fatty goose liver with the addition of white pepper, salt and sugar. The dish is quite simple, and at the same time delicious. The finished terrine has a very rich buttery flavor and subtle aroma. Believe me, no, even the most delicious liver pate, can compete with foie gras terrine in taste and richness. Serve this terrine very tasty chilled, with toasted toast.

List of ingredients

• goose liver - 700 g
• ground white pepper- 2 teaspoons
• sugar - 1 teaspoon
• coarse salt - 2 teaspoons

Cooking method

Peel the goose liver foie gras from the film, make cuts deep into the lobes with a sharp knife and remove the pink and burgundy streaks. Wash and dry the foie gras and cut into pieces.

Line a terrine mold with parchment paper. Lay out the liver pieces in layers, sprinkling each layer with salt and pepper. Fill the form completely and wrap in food foil.

Pour water halfway into a tall pan and place a mold with foie gras in it. Place in an oven preheated to 110 degrees and cook for 1 hour 45 minutes. Let the terrine cool completely, cover with parchment and place in the refrigerator for 2 days.

Bon appetit!

Today we continue our project "5 New Year's Tables of the World" with another wonderful French cuisine recipe from Denis Slivnov: we are preparing a foie gras terrine with celery and porcini mushrooms.

Foie gras (fr. "fois gras" - fatty liver)- This is a specially prepared liver of overfed geese and ducks. The ancient Egyptians are considered to be the discoverers of this dish, who noticed that geese before flying to warmer climes are well eaten and accumulate tender (and tasty!) fat in the liver area. The ancient Romans also loved to enjoy this dish.

In France, the "foie gras era" began in the 18th century, and since then this dish has become a traditional French delicacy. It is believed that one of the secrets of foie gras is that not every goose's liver is suitable for making foie gras according to the rules of the recipe. There are two versions of what the goose's diet should consist of, whose liver should become the signature dish on the table. So, according to one version, the goose must be fattened with figs and barley flour, and according to another, with walnuts and flour.

So, let's start cooking.

Ingredients:

Foie gras - 450 grams,
- dried fruits (dried apricots, dates, pear) - 100 grams,
- celery - 500 grams,
- white mushrooms - 170 fresh or 130 frozen,

Butter - 50 grams,
- pear (Williams variety) - 100 grams,
- nutmeg, salt, freshly ground black pepper (or a mixture of peppers),
- port wine red 20 ml.

Asking price:

Foie gras, 450 grams - 100 UAH,
- celery root, 500 grams - 15 UAH,
- white mushrooms - 8-10 UAH,
- dried fruits, 100 grams - 10 UAH,
- butter, 50 grams - 5 UAH,
- port wine 20 ml. - 5 UAH.

Pear, 100 grams - 2.5 - 5 UAH. (depending on the season).

We will also need special utensils - terrine(ceramic or metal - it doesn't matter).

Step 1

We break the liver into 2 halves and clean it with a small knife from the veins and bile ducts, then cut it into a medium cube (3-4 cm).

Step 2

After salting and peppering the liver, marinate it in port wine, lightly sprinkle with nutmeg and leave for a short time, for 20-30 minutes.

Usually, olive oil or other fat is added to the marinade, which helps to better absorb the aromas of spices, but this is not necessary for foie gras - it itself contains from 40% fat. We put the oven on heating to 100 ° C.

Step 3

We clean the celery, cut off the root on the sides to get a cube, which we cut into squares, focusing on the perimeter of the terrine.

However, it must be taken into account that with further processing, the "squares" will decrease somewhat, by about a quarter.

Let the celery boil in salted water until tender, about 10 minutes.

Step 4

Put the pickled foie gras in a preheated oven, spread evenly on a baking sheet, in one layer.

Cooking time - within 20-30 minutes.

Readiness can be determined by the abundant release of beautiful yellow juice from foie gras and by its softness (you can try with your finger, the temperature is only 100 ° C). After removing the liver from the oven, you should try it and then cool - for example, take the baking sheet to the balcony. Be sure to taste a small piece - it will be impossible to add salt to the finished terrine.

Step 5

Caramelize the blanched celery in butter and set aside to cool.

Step 6

Boiled porcini mushrooms cut into slices and lightly fried in butter, not forgetting to salt.

Step 7

We line the bottom and walls of the terrine with cling film, which should hang from the edges of the dish to close the future terrine.

We spread in the terrine in layers first foie gras, then squares of celery, mushrooms, then again foie gras, mushrooms and on top - celery, which should slightly protrude from the terrine.

Foie gras should be laid out, slightly crushing it with your hands.

After we close the terrine with the remaining film, put it under a press (for example, a pot of water), and in the refrigerator for at least 5 hours.

Step 8

Caramelize the sliced ​​pear in melted sugar with butter, add red semi-sweet wine to the pan, slightly evaporate the resulting sauce and remove from heat.

Step 9

We unfold the ready-grasped terrine, put a flat plate turned upside down on it, turn the whole structure over, remove the terrine dish, and see the terrine dish.

Step 10

We decorate the terrine on top with dried fruits - dried apricots pre-soaked for a couple of minutes in hot water, dates, devoid of their seeds, and dried pears.

Next, the terrine is cut across into 1.5 cm pieces. Put the pear slices in red wine next to the terrine. The dish is usually served with lightly toasted toasted white bread. Croutons can be fried, for example, in a dry frying pan, for a minute on each side.

The name of the French dish "terrine" comes from a rectangular refractory form with a lid in which the food was cooked.

Terrines are vegetable, meat, fish and of course foie gras. The form is filled with the ingredients according to the recipe, tightly closed with a lid and put in the oven.

Fois gras in French - "fatty liver", and in order for the liver to be really fatty, geese and ducks are force-fed.

Foie gras is obtained only from the liver of ducks and geese, and goose foie gras is "extracted" much less than duck. The most famous French foie gras is from Alsace: here they focus on goose foie gras and grow a local breed - the Strasbourg goose.

The taste difference between goose (oie) and duck (canard) foie gras is very arbitrary, but it is generally accepted that goose has a more refined creamy taste, while duck has a more pronounced aroma and a powerful "rustic" taste. Due to the different levels of fat content, goose foie gras is more often used for terrines, and duck foie gras is used for frying.

Terrines of foie gras These are pre-cooked cold dishes. For them, foie gras is baked in the oven in a water bath or boiled wrapped in cloth in broth or fat: the process depends on where it takes place - at home, in a restaurant, a farmer's artel, or in a large food factory.

Combinations with foie gras
Advanced chefs do all sorts of miracles with foie gras. Pass the terrine through a siphon - and get the foam, retaining the taste and removing fat. Freeze - and wrap in a candy wrapper, serving in the form of candy. The Catalan Tony Boteya, an adherent of molecular gastronomy, came up with a whole series of foie gras sweets with a variety of additions: black pepper, almonds, licorice, dried fruits, coarse salt, truffle, orange chips.

Combinations with jams, marmalades, jams, pickled fruits - pears, apples, peaches, figs are also always relevant. Very French - foie gras with chestnut puree.

:) If this article was useful to you, click "I like", so you will express your gratitude to the author. (author of the article: Artur Protchenko

For the foie gras terrine you will need: whole duck liver weighing about 450 g (fresh or frozen), 900 g celery root, 500 g butter, 1 tsp. port wine and cognac, salt and freshly ground pepper.
To decorate the dish before serving, you will need: 400 g peeled pecans, 50 g dried prunes, 20 g each dried figs and dried apricots, and half a baguette of whole grain bread.
In addition, you will need a cutting board, spatula, whisk, frying pan, narrow rectangular terrine dish, spoon, and knife.

Rinse the duck liver with your hands and divide it into two parts, one should be larger than the other. Cut each piece in half. With a sharp knife, cut the remaining nerve endings and carefully pull them out of the liver. Remove blood points on the inner surface, rinse the liver and dry with a napkin. Foie gras cut into arbitrary pieces and put in a deep dish.

Drizzle with port wine and cognac, season with salt and freshly ground pepper. For example, we used a mixture of four types of pepper ground in a mill: white, red, green and black. Let the seasoned foie gras steep for half an hour.

Peel the celery, cut into wide slices 1.5 cm thick. Cut out rectangular slices of celery with a width corresponding to the width of the terrine dish. Save the leftover celery - you can use it for other dishes.

Put the celery plates in a pan, pour 50 g of melted butter into it. Place over heat and brown celery until golden brown, 5 to 6 minutes.

Preheat the oven to 85°C. Roast in the oven, without covering with a lid, infused in wine and cognac foie gras for 25 minutes. There is no need to add oil at the same time - the liver itself will give fat.

Line a narrow terrine mold with cling film so that the free edges hang down from the sides. Form a terrine. To do this, put half of the lightly fried foie gras in an even layer with a spoon, gently crush. Put the cooled plates of fried celery on top, season a little with freshly ground pepper.

Spread the remaining foie gras over the celery layer; crush lightly. Then - plates of celery. This last layer should be just above the terrine mold. Wrap the hanging edges of the film to tightly cover the entire terrine, press down on top with a load and refrigerate to set. In order for the terrine to "grab" well, keep it in the refrigerator for at least 6 hours.

Beat 150 g butter until foamy. Continuing to beat, add 100 g of melted butter. Beat the mixture until it is smooth and fairly thick.

Carefully turn the mold with the prepared terrine upside down onto a cutting board and release it from the mold. Thus, the terrine will be, as it were, on a "cushion" of celery plates. Now you need to carefully remove the film from the terrine and with a wide knife or spatula coat the terrine with whipped butter - on top and on the sides.

For decoration, pre-soaked and dried dried apricots and figs cut into thin slices. Arrange on top of the terrine and sprinkle with pepper.

Cut the baguette lengthwise into thin slices, if desired, spread with tapenade (black olive paste with garlic). Arrange the pecans on a serving platter and top with a foie gras terrine garnished with dried fruit. Next to put figs, dried apricots, cinnamon sticks, prunes and bread.

The taste of this French cuisine dish largely depends on the quality of the products. Of course, foie gras is quite expensive, but Moscow stores sell both fresh and frozen. The latter is cheaper, so you can occasionally afford it. In addition, modern freezing technology using liquid nitrogen allows you to save all the best taste of the liver. To defrost foie gras, it is enough to keep it in the refrigerator (not in the freezer!) for 12 hours, and it will practically be no different from fresh. The liver should be pinkish-yellowish in color, but in no case grayish; dense, but not too hard and brittle. Also pay attention to the label - it is important where the bird was raised and how it was fed. If corn or other grain was used as feed, take it boldly - you will not lose. Foie gras must be seasoned with freshly ground pepper, or better with a special mixture of four types of pepper. Ready ground pepper from bags is not good - it is not so fragrant. It is better to take whole grain or wholemeal bread, which emphasizes the delicate taste of the liver, and tapenade, if there is no ready-made one, is easy to make at home. To do this, puree in a mixer or blender 250 grams of black olive pulp, a clove of garlic, 100 grams of tuna pulp, capers and anchovies in oil, 2-3 pinches of thyme and half a glass of olive oil. Finally, pecans can be replaced with any other to taste - walnuts, hazelnuts, and so on.

Rinse the duck liver with your hands and divide it into two parts, one should be larger than the other. Cut each piece in half. With a sharp knife, cut the remaining nerve endings and carefully pull them out of the liver. Remove blood points on the inner surface, rinse the liver and dry with a napkin. Foie gras cut into arbitrary pieces and put in a deep dish.

Drizzle with port wine and cognac, season with salt and freshly ground pepper. For example, we used a mixture of four types of pepper ground in a mill: white, red, green and black. Let the seasoned foie gras steep for half an hour.

Peel the celery, cut into wide slices 1.5 cm thick. Cut out rectangular slices of celery with a width corresponding to the width of the terrine dish. Save the leftover celery - you can use it for other dishes.

Put the celery plates in a pan, pour 50 g of melted butter into it. Place over heat and brown celery until golden brown, 5 to 6 minutes.

Preheat the oven to 85°C. Roast in the oven, without covering with a lid, infused in wine and cognac foie gras for 25 minutes. There is no need to add oil at the same time - the liver itself will give fat.

Line a narrow terrine mold with cling film so that the free edges hang down from the sides. Form a terrine. To do this, put half of the lightly fried foie gras in an even layer with a spoon, gently crush. Put the cooled plates of fried celery on top, season a little with freshly ground pepper.

Spread the remaining foie gras over the celery layer; crush lightly. Then - plates of celery. This last layer should be just above the terrine mold. Wrap the hanging edges of the film to tightly cover the entire terrine, press down on top with a load and refrigerate to set. In order for the terrine to "grab" well, keep it in the refrigerator for at least 6 hours.

Beat 150 g butter until foamy. Continuing to beat, add 100 g of melted butter. Beat the mixture until it is smooth and fairly thick.

Carefully turn the mold with the prepared terrine upside down onto a cutting board and release it from the mold. Thus, the terrine will be, as it were, on a "cushion" of celery plates. Now you need to carefully remove the film from the terrine and with a wide knife or spatula coat the terrine with whipped butter - on top and on the sides.

For decoration, pre-soaked and dried dried apricots and figs cut into thin slices. Arrange on top of the terrine and sprinkle with pepper.

Cut the baguette lengthwise into thin slices, if desired, spread with tapenade (black olive paste with garlic). Arrange the pecans on a serving platter and top with a foie gras terrine garnished with dried fruit. Next to put figs, dried apricots, cinnamon sticks, prunes and bread.