Terrine de Foie Gras, Duck Foie Gras Terrine, Pressed Foie Gras
This foie gras terrine recipe turns a whole duck foie gras into the silky, pressed French classic, seasoned with Cognac, Port, salt and white pepper, then baked gently in a water bath and chilled overnight. It slices clean and melts on the tongue. One serving is about 70 g, a generous starter slice.
Terrine de foie gras is one of the oldest dishes of French cuisine, and the town of Strasbourg claims its invention: in 1782 the chef Jean-Joseph Clause, working for the Marquis de Contades, first baked foie gras in a pastry crust, and the dish became the famous pate de foie gras de Strasbourg. The pressed terrine without pastry came later, as cooks in the Perigord and Alsace began packing seasoned liver into earthenware moulds and cooking it gently in a water bath. It is still the centrepiece of the French Christmas table.
Pairs well with: Toasted brioche or sourdough, with fig chutney or onion confit.
Provenance
France
French Classic
Nordic & European
Time Dedication
1h 30m
30m prep • 60m cook
Batch Yield
8 Servings
349 kcal per serving
1 serving ≈ 70 g
Technical Skill
Advanced
Advanced (Terrine)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
French Classic
Photo: City Foodsters, CC BY 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: High — about $12–15 per serving at home (USD)
Made the traditional way: whole deveined foie gras, seasoned with Cognac and Port, baked in a water bath and pressed overnight.
Execution Methodology & Culinary Technique
Prep Stage: Devein, Season & Pack
30 Mins • Deveining & Seasoning
Take the foie gras out of the fridge an hour before you start so it softens enough to handle. Devein the lobe gently, keeping it as whole as you can, then season it all over with the salt, white pepper and sugar, and sprinkle with the Cognac and Port. Leave it to marinate for 30 minutes, then pack it into a small terrine mould, pressing out any air pockets.
Maestro Tip: Work with cool hands and a cold knife — warm foie gras melts and tears, and the terrine will be grainy instead of smooth.
15 Mins Cool room temperature
Lay the lobe flat and gently pull it apart along its natural seams. Lift out the veins with the tip of a small knife, working slowly so the liver stays in large pieces. Season the pieces with salt, white pepper and sugar, then sprinkle over the Cognac and Port.
If a piece tears, press it back together — the terrine is pressed, so small repairs disappear.
Done when: Clean liver in large pieces, evenly seasoned, with the alcohol sprinkled over.
10 Mins Room temperature
Line a small terrine mould with cling film, leaving plenty overhanging. Pack the foie gras in firmly, pressing down hard to squeeze out air pockets, and fold the cling film over the top. Put a piece of card on top, then a weight of about 500 g.
Press firmly — air pockets are what make a terrine crumble when sliced.
Done when: A firmly packed mould with no gaps, weighted down.
60 Mins Water bath, 120°C (250°F)
Set the mould in a deep tray, pour in boiling water to come halfway up the sides, and bake for about 60 minutes, until the centre reaches 52°C (126°F) on a probe thermometer. Take it out of the water bath and leave the weight on while it cools.
Keep the oven low — a hot oven renders out the fat and leaves a dry terrine.
Done when: Fat just starting to pool at the edges, centre at 52°C (126°F).
12 Hours Fridge, 4°C (40°F)
Once cool, pour the melted clarified butter over the top to seal it, cover, and chill in the fridge overnight, at least 12 hours, so the terrine sets firm and sliceable.
Do not slice it warm — it will smear. Patience is the whole trick of a terrine.
Done when: A firm terrine with a clean, pale butter seal on top.
5 Mins No heat
Dip a thin, sharp knife in hot water, wipe it dry, and cut slices about 1 cm thick. Serve cold, on a chilled plate, with toasted bread and chutney.
A hot, dry knife gives a clean cut; a cold one drags.
Done when: Clean, glossy slices that hold their shape on the plate.
Finishing Touches & Plating
Serve the terrine cold, in neat slices, with warm toasted bread and a spoonful of fig chutney — the sweet chutney is what balances the richness.
Nutritional Physiology & Benefits
Energy
349
kcal / serving
Protein
7g
Complete AA
Carbs
4g
Complex
Fats
32g
Healthy
| Energy | 349 kcal |
| Protein | 7 g |
| Carbohydrates | 4 g |
| Fat | 32 g |
| Fibre | 0.1 g |
| Sugar | 0.8 g |
| Sodium | 727 mg |
| Energy | 499 kcal |
| Protein | 10.2 g |
| Carbohydrates | 5.5 g |
| Fat | 46.2 g |
| Fibre | 0.1 g |
| Sugar | 1.2 g |
| Sodium | 1038 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Foie gras is rich in vitamin A and vitamin B12, and it supplies iron and copper.
Vitamin A & B12
Foie gras is naturally rich in vitamin A and vitamin B12, which are part of a normal varied diet in small amounts.
A Little Goes a Long Way
One 70 g serving carries about 349 kcal, so a single slice is a satisfying starter without needing a large portion.
Iron & Copper
Liver is one of the richest food sources of iron and copper, and foie gras carries both in a small serving.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Toasted Brioche
Warm, buttery brioche is the classic base — its sweetness softens the terrine's richness and it holds up under a cold slice.
Onion Confit
Slow-cooked sweet onions give the same sweet-sharp contrast as chutney, with a softer, more savoury edge.
Sauces
Fig Chutney
Sweet, sharp fig chutney cuts through the fat of the foie gras, which is why almost every French table serves the two together.
Drinks
Sauternes
A glass of sweet Sauternes is the traditional pairing — its honeyed sweetness and acidity balance the richest dish on the French table.
Complete menu
Serve foie gras terrine with toasted brioche and fig chutney as a starter, follow with a light salad and a simple fish course, and finish with fruit.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Heating the Terrine
A terrine is served cold — warming it melts the fat out and turns the slice into a puddle. This is general food information, not medical advice.
A Second Rich Course
Foie gras is one of the richest foods there is, so follow it with something light, such as a salad or a simple fish course, not another fatty dish. This is general food information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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