Terrine of foie gras, goat cheese and apple


West: The Cookbook

  • Yield: 10 Servings


  • 0.33 cup white port
  • 0.66 cup sweet wine, like Essensia orange muscat
  • 0.33 cup Armagnac
  • 7 tsp sugar
  • 7 tsp salt
  • ½ tsp Chinese five-spice powder
  • 2 lobes foie gras, about 1 lb each
  • 8 oz Marcella goat cheese
  • ¼ cup whipping cream
  • 0.33 cup simple syrup
  • 2 Granny Smith apples, peeled and finely sliced
  • 1 celeriac, about 1 lb, peeled and sliced dime-thin on a mandolin
  • ½ cup apple juice
  • ½ cup balsamic vinegar
  • ¼ cup extra-virgin olive oil
How to Make It
  1. White port, sweet wine, Armagnac, sugar, salt and five-spice powder in a marinating dish. Devein foie gras and add to the marinade. Cover and leave for 24 hours in the refrigerator.
  2. Line a small terrine mould with plastic wrap and preheat the oven to 250°F. Press foie gras into the mould, cover with aluminum foil and place the mould in a baking dish. Pour boiling water into the baking dish around the terrine mould to make a bain marie, then place the baking dish in the oven and cook for 25 minutes. Remove the mould from the water, prick holes along the edge of the terrine and place a weight on top of the terrine to allow excess fat to escape. Leave the mould like this for 24 hours in the refrigerator. Gently fold together goat cheese and cream.
  3. Bring simple syrup to a boil in a small saucepan. Add apple slices, remove from heat and allow to cool.
  4. Remove the foie gras from the terrine and slice into five equal pieces lengthwise. Reline the ten·ine mould with plastic wrap. Place the narrowest slice of foie gras in the terrine mould and cover with a single layer of sliced apple, followed by a ¼-inch thick layer of goat cheese and another layer of sliced apple. Place the next slice of foie gras on top and repeat the process. Pull the plastic wrap over the terrine, place a 2-lb weight on top and allow to set in the refrigerator.
  5. Cut celeriac into discs 2 inches in diameter. Place in a small saucepan with the apple juice and balsamic vinegar. Cook on medium heat until the liquid is reduced to a syrup consistency, about ro minutes. Season to taste with salt and pepper, then add the olive oil.

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