Terrine of duck liver

The recipe for "foie gras":

Terrine of duck liver


  • 20 duck livers
  • 400 g of duck fat
  • 15 bulbs of shallots
  • 2 cloves garlic
  • 1/2 cup of the Portuguese port or Madeira Masandrovsky
  • 1 teaspoon dried mixture of Provencal herbs
  • 4 tablespoons fresh orange juice
  • salt, freshly ground black pepper

cooking time

1 hour

Number of servings


The complexity of cooking



Meeting with friends, New Year, Cocktail

Step by step recipe for cooking

Step 1

Very finely chop the duck fat and put it ina large saucepan with a thick bottom. Place the saucepan on a small fire and drips oil, stirring until the cracklings turn golden brown, 15-20 minutes. Remove the saucepan from the heat and remove the cracklings with a slotted spoon (they are no longer needed).

Step 2

Part of the fat (about 1/2 cup) pour inrectangular cake pan, put in the fridge. Shallot chop, put in a saucepan with the remaining fat and return to a small fire. Cook until onion is soft, not letting him be ready roasted, 20 min. For 5 minutes. before the end of cooking add the chopped garlic and Provencal herbs.

Step 3

Increase heat to medium-power, put the liver and fry for 2 minutes. from each side. Remove the saucepan from the heat and allow the liver to stand in a warm place for 10 minutes.

Step 4

Then remove the liver, cut arbitrarily and put in a blender. In a saucepan pour porto, put on a strong fire and vyparte 1/3 volume.

step 5

Pour the liquid from a saucepan into a blender withliver, add the orange juice, whisk until smooth. Season with salt and pepper and stir. Put in the cake pan on top of the layer of fat, cover with foil and refrigerate for at least 1 hour. Serve cold, sliced, with hot toasted bread.

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