Foie Gras Terrine

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Foie Gras Terrine
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 1 d 1 hr 50 min.
Ready in

Healthy, because

Even smarter

If you decide to make sausage like this goose liver paste yourself, then you know exactly what is in it and whether you can take it. Liver in general scores with iron and vitamin A, which is indispensable for our body in the right amount. However, since animals are often treated with vitamin A-containing medication, a liver can contain enormous amounts of vitamin A. This is especially harmful for pregnant women, so pregnant women should rather avoid this pâté.

A slice of bread to go with the goose liver pâté. We recommend a fine mixed wheat bread made of sourdough. You can also bake this yourself. Click here for a delicious recipe.

Author of this recipe:

Ingredients

for
1
Ingredients
400 grams
200 grams
300 grams
low fat Pork
300 grams
fresh Bacon
1 generous pinch
1 generous pinch
ground Allspice
freshly ground Pepper
2 tablespoons
freshly chopped Thyme
2 centiliters
2 slices
White bread (crust removed)
1
50 milliliters
1
60 grams
dried Plums
400 grams
Bacon (siced)

Preparation steps

1.

Clean the liver thoroughly and remove all tough pieces. Cut into strips together with the pork and bacon and place in a shallow dish. Season with ginger, allspice, pepper, and 1 tablespoon of thyme and pour in the port wine. Cut the white bread and peeled shallot into small cubes and sprinkle over the top. Add the cream and the egg whites and marinate, covered in the refrigerator overnight.

2.

Soak the plums in a little hot water for about 20 minutes, then drain well. Roughly chop, add to the pâté mixture and grind everything finely with a meat grinder. Stir the mixture over an ice water bath until glossy and season with salt.

3.

Preheat the oven to 140°C (approximately 300°F).

4.

Sprinkle the bacon slices with the remaining thyme and line the terrine mold with the bacon overhanging the edges. Smooth the liver mixture into the mold and turn the bacon over the top edge.

5.

Cover the mold with a lid or seal with a double layer of aluminum foil tightly and place in a baking dish filled with hot water to about 3 cm (approximately 1 inch). Bake in the preheated oven for about 50 minutes.

6.

Remove from the oven and refrigerate for about 1 day.

7.

To serve, remove the terrine from the mold and cut into slices.