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Foie Gras and Artichoke - terrine of
The artichoke hearts (which can be bought tinned) stretch the expensive foie gras out a little, and the flavours combine well. Peeled and cooked Jerusalem artichokes are another alternative, they need peeling and putting into water acidulated with lemon juice, or they quickly become black.
Either way a very sharp knife, and a good deal of care is needed to cut this terrine in a presentable manner.
It's excellent served with Brioche Toast
Equipment: A heavy 'Le Creuset' terrine, or something similar; plus a piece of wood or heavy card that exactly fits inside the top.
For 1 'Le Creuset' terrine (14 people +) - see www.lecreuset.co.uk/Terrine-large.aspx
- 3 x 800gr lobes of foie gras
- 250ml sweet white wine (cheap Sauterne imitation)
- a generous sprinkling of salt
- freshly ground black pepper
- a generous sprinkling of sugar
- a large pinch of quartre-epice
- 12-16 cooked artichoke hearts or Jerusalem Artichoke tubers of a similar size
- 50gr green peppercorns
- Leave the foie gras at room temperature for about 6-8 hours, allowing it to soften, which will enable you to remove all visible veins. Try not to misshape the lobes as you do so.
- Slice the lobes in half lengthways & place on a non-aluminium tray. Pour over the wine & season generously all over with the salt, pepper, sugar and spices.
- Cover with cling-film and leave to marinate in the fridge for at least an hour - 2/3 if possible.
- Line a 26.5cm terrine with 3-4 layers of cling film, leaving enough to cover the top.
- Assemble the terrine, starting with the foie gras, pressing down into the corners.
- Lay a layer of artichokes on top & sprinkle with half the peppercorns.
- Repeat the process with the foie gras, artichokes & peppercorns, until you have filled the terrine and piled it about 5cm over the top.
- Pull the cling film tightly at both sides and ends to enclose the top, then cover tightly with kitchen foil.
- Place in a tray of boiling water & cook in the oven preheated to 150C/300F/Gas 2 for 20 minutes.
- Remove the tray from the oven & leave the terrine in the hot water for a further 20 minutes.
- Pierce some holes in the cling film, weigh the terrine down with some weights (ensuring you catch any juices that escape) and chill in the fridge for 24 hours before serving.