Foie Gras Terrine With Dried Cranberries And Pistachios

On dine chez Nanou
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Kimberly T.: "This was my first time having duck and I was a li…" Read More
Foie Gras Terrine with Dried Cranberries and Pistachios Recipe
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A great introduction to duck! Sweetened by a touch of sugar and dried cranberries, this is a fantastic way to eat duck for the first time (or any other time). Preparation requires a lot of refrigeration time and a fair amount of room.

Ingredients

  • 1 foie gras (fresh duck, 500/600 grams)
  • 1 tablespoon salt (plus 13 grams salt per kg of foie)
  • 6 tablespoons port wine (white)
  • 1/4 teaspoon spices (mixed 4)
  • 1 pinch cinnamon
  • 1 pinch grated nutmeg
  • 1/4 teaspoon granulated sugar
  • 40 grams pistachio nuts (shelled, unsalted)
  • 40 grams dried cranberries

Directions

  1. Remove the foie gras from the refrigerator at least 30 minutes before working on it.
  2. Gently separate the lobes apart.
  3. Remove the veins that are located in the lobes of the liver using the tip of a small knife.
  4. In a medium bowl, place the pieces of liver and cover them with cold water.
  5. Add a Tablespoon of salt.
  6. Let the livers rest for 6 hours in the refrigerator.
  7. Remove fois gras from the water, rinse with cold water and dry with a clean cloth. Lay them on another cloth.
  8. In a small bowl mix cinamon, nutmeg and 4 spice powder, add sugar and remaining salt.
  9. Rub the foie gras with the spice mixture.
  10. Place foie gras in shallow baking dish and pour the port wine.
  11. Cover the dish and marinate for 24 hours in the refrigerator.
  12. The next day remove the foie gras from the refrigerator.
  13. Chop cranberries and pistachios.
  14. In a loaf pan, place the first big lobe of liver at the bottom, sprinkle with pistachios and cranberries, repeat the layers, pressing with the pal of your hand.
  15. Preheat oven to 150 degrees Celsius. Place the terrine uncovered, over a baking dish filled with hot water (between 70 and 80 C). Bake for 30 to 40 minutes regularly checking the water temperature. If necessary, add cold water or rise the temperature of the oven.
  16. Remove the terrine from the oven (out of the water bath), press the top.
  17. After 30 minutes, before the fat begins to set, remove it, pass it through a fine sieve, heat in a saucepan and pour it over the terrine.
  18. Refrigerate over night.
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NutritionView more

90Calories
Sodium49%DV1180mg
Fat5%DV3g
Protein2%DV1g
Carbs3%DV10g
Fiber4%DV1g

PER SERVING *

Calories90Calories from Fat25
% DAILY VALUE*
Total Fat3g5%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium1180mg49%
Potassium90mg3%
Protein1g2%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber1g4%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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