Recipe of the week: Terrine of Duck Foie Gras

Terrine of Duck Foie Gras…with white grapes and muscadel reduction.


• Milk
• Bay leaves
• Thyme Sprigs
• Peppercorns
• 4 A grade Foie Lobes
• Pressing
• 1 ½ caps Brandy
• 30ml Port
• Curing salt
• 3 teaspoons Salt
• 1 teaspoon castor Sugar
• 2 pinches of Nutmeg
• 1  flat teaspoon Salt Petre    
• Brioche
• Grape Compote
• Jus
• Pistachio Sugar Garnish


Day 1: Combine all the herbs and spices with the milk.   Lay the lobes in the milk, ensuring they are all covered.   Cover and refridgerate overnight.   Do not leave in the milk for longer then 24 hours.   Rather remove and pat dry to store for another day ONLY if 100% necessary.

Day 2:   Remove lobes from the milk, pat dry and then clean.   Remove all the skin and veins using a paring knife.   Best done very close to room temperature.   Work quickly and in a cool place. Find two bain maries which fit together to press the lobes in.   Cover the bottom one with plastic.   Sprinkle 7g of curing mix on the plastic and then lay the lobes out flatly and evenly to cover the tray.   Remember to put lobes facing all the same way and skin side down.   Sprinkle with the remaining curing salt.   Drizzle the brandy and port over the top.    Cover with plastic, place second bain marie on top and then place a equal and heavy weight on top of the bain marie to weight it down.   Refridgerate for 24 hours   (15g curing salt to 780g cleaned foie).

Day 3: Line the mould with plastic.   Cut strips of Foie to fit the mould and layer it to fill the mould.   Over fill not under fill the mould.   Bake in a warm bath at 150C for 20 minutes EXACTLY!   Remove from water and chill in fridge.

Brown Chicken stock reduced with Hanepoort. Add a touch of thyme and reduce to syrup.

Grape compote:
Peel, and depip grapes. Make a sugar syrup with very little castor sugar and hanepoort.   Reduce to thick syrup.   Add grapes and simmer for 5 minutes.   Strain off grapes.   Reduce liquid further to cook out grape juices.   Add grapes back to syrup.

Mange toute and fine beans:
Blanched and refreshe. Toss in a thyme french dressing (mustard, white wine, olive oil).

Source: Mount Nelson Hotel, Cape Town

Please give this recipe a try and let us know what you think by clicking on the comments link… thank you!

Comments (0)

Leave a comment

Your actual name, not your online persona, website name, company name or keywords, otherwise your comment won't be published

Please do not advertise and make sure your comment adds value, otherwise we regret that it won't be published. Comments such as "Nice post. Thanks for sharing." do NOT add value to the discussion! Homepage links (not deep links) are allowed in the 'Website' field only - if you would like to advertise, please contact us for details and we will be happy to help.

If you want a picture to show with your comment, go get a Gravatar.

Our readers also enjoyed these posts…