Duck Foie Gras With Truffles Recipe
I absolutely adore this duck liver terrine recipe because it elevates my culinary skills with its rich blend of flavors, especially the luxurious touch of black truffle. Plus, there’s something so satisfying about crafting a dish that feels like a gourmet indulgence right at home!
I love the richness of duck foie gras, and I adore the earthy allure of black truffles. My recipe utilizes a whole duck liver, which I enhance with the warmth of Cognac and a touch of shallot.
Sea salt and freshly ground pepper are the only seasonings my recipe calls for, allowing the rich flavors of the liver and truffles to shine through. It’s an indulgent recipe, paralleled only by the fact that I made it for my family and friends using liquid nitrogen.
Ingredients
Duck Liver:
Offers a luxurious creamy texture and is rich in protein and iron.
Black Truffle:
Aromatic, earthy, enhances complexity of flavor and elegance.
Cognac:
Imparts a sweet, rich flavor with delicate notes of oak and spice.
Sea Salt:
Boosts flavors and tempers the richness of the foie gras.
Black and White Pepper:
Gives understated warmth and richness, improves total flavor.
Unsalted Butter:
Delivers smoothness, increases the delicious intensity of duck liver.
Shallot:
Adds sweetness and aromatic depth; mild onion flavor.
Ingredient Quantities
- 1 whole duck liver (approximately 500g), fresh or thawed from frozen
- 2 tablespoons black truffle, finely chopped
- 3 tablespoons Cognac or Armagnac
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground white pepper
- 2 tablespoons unsalted butter, softened
- 1 small shallot, minced
Instructions
1. The duck liver requires excellent cleaning; any visible veins or blemishes must be removed. For this task, you will use a small, sharp knife to good effect. The next step involves drying the cleaned liver with paper towels.
2. Place the Cognac or Armagnac in a shallow dish; add the sea salt, ground black pepper, and ground white pepper. Add the duck liver and turn it to coat in the marinade. Cover the dish and refrigerate for 2 hours.
3. Heat the oven to 275°F (135°C). Take the liver from the marinade and dry it with a clean cloth or paper towel. The marinade can now be set aside for later use.
4. In a modest frying pan at medium temperature, combine the unsalted butter and the minced shallot. Cook these two ingredients together until the shallot has become clear and is no longer opaque, about 2 minutes’ worth of cooking time.
5. The liver, after being brushed with a mixture of softened butter and salt, is placed in a small mold. The mold is the furnace where the liver will acquire the brutish finish that terrines are known for.
6. Distribute the finely chopped truffles over the liver, pressing lightly to make them stick.
7. Reserved marinade should be poured over the liver. The terrine should then be covered, either with a lid or foil.
8. Construct a water bath by positioning the terrine in a bigger baking dish and pouring in hot water until it rises halfway up the sides of the terrine.
9. Preheat the oven, then bake for 40-45 minutes or until the liver is cooked through yet slightly pink in the center.
10. Take the terrine out of the oven and allow it to cool to room temperature. Place it in the refrigerator for a minimum of 6 hours before slicing and serving.
Equipment Needed
1. Small sharp knife
2. Paper towels
3. Shallow dish
4. Measuring spoons
5. Oven
6. Clean cloth
7. Modest frying pan
8. Spoon or spatula
9. Small mold suitable for terrines
10. Baking dish for water bath
11. Aluminum foil or lid for covering terrine
12. Large pot or kettle for hot water
13. Refrigerator
FAQ
- What is foie gras made of?Liver from a specially fattened duck or goose is what makes foie gras.
- How do you prepare the duck liver for foie gras?Thoroughly cleanse the liver, removing any veins or imperfections. Soak the liver gently in cold water to draw out any remaining blood.
- What kind of truffle is best for this recipe?Ideal are black truffles, as they bestow a deep, earthy flavor that pairs perfectly with the richness of foie gras.
- Why is Cognac or Armagnac used in this recipe?The richness of foie gras is complemented and contrasted by flavors brought out through the use of alcohol in its preparation.
- Can I use salted butter instead of unsalted?Using unsalted butter is the best way to control the dish’s saltiness so that the flavors of the foie gras and truffle can take center stage.
- How should I serve this foie gras dish?The dish is best served cold and cut into wedges. Toasted brioche and baguette slices make good accompaniments, as do light fruit preserves.
- Is it necessary to use fresh truffles?Though they impart the finest flavor, fresh truffles may not always be available. When not in season, high-quality preserved truffles are a good substitute.
Substitutions and Variations
In the absence of black truffle, you may substitute with truffle oil or truffle salt for flavor, but use it in moderation.
Use brandy or a mixture of grape juice and apple cider vinegar in place of Cognac or Armagnac for a non-alcoholic option.
Sea salt can be replaced with kosher salt or fine Himalayan pink salt.
You can use clarified butter or ghee instead of unsalted butter for a slightly richer taste.
Pro Tips
1. Soak the Liver: Before cleaning the duck liver, consider soaking it in milk overnight in the refrigerator. This step can help remove any remaining blood and reduce any strong flavors, resulting in a milder and smoother taste.
2. Optimize the Marinade: Extend the marination time to up to 24 hours if possible. This allows the flavors of the Cognac or Armagnac and spices to penetrate more deeply into the liver, enhancing its flavor profile.
3. Use Fresh Truffles: If accessible, use fresh black truffles instead of preserved ones. Fresh truffles will provide a more intense and aromatic flavor, enriching the overall taste of the dish.
4. Water Bath Precision: Ensure the water in the water bath is at the same temperature as the oven before placing the terrine in it. This helps maintain even cooking and prevents temperature fluctuations that could affect the texture of the liver.
5. Rest Time: For the best flavor and texture, after refrigerating the terrine for at least 6 hours, allow it to rest at room temperature for about 30 minutes before slicing. This ensures the terrine is at the ideal temperature for serving, enhancing its rich flavors.
Duck Foie Gras With Truffles Recipe
My favorite Duck Foie Gras With Truffles Recipe
Equipment Needed:
1. Small sharp knife
2. Paper towels
3. Shallow dish
4. Measuring spoons
5. Oven
6. Clean cloth
7. Modest frying pan
8. Spoon or spatula
9. Small mold suitable for terrines
10. Baking dish for water bath
11. Aluminum foil or lid for covering terrine
12. Large pot or kettle for hot water
13. Refrigerator
Ingredients:
- 1 whole duck liver (approximately 500g), fresh or thawed from frozen
- 2 tablespoons black truffle, finely chopped
- 3 tablespoons Cognac or Armagnac
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground white pepper
- 2 tablespoons unsalted butter, softened
- 1 small shallot, minced
Instructions:
1. The duck liver requires excellent cleaning; any visible veins or blemishes must be removed. For this task, you will use a small, sharp knife to good effect. The next step involves drying the cleaned liver with paper towels.
2. Place the Cognac or Armagnac in a shallow dish; add the sea salt, ground black pepper, and ground white pepper. Add the duck liver and turn it to coat in the marinade. Cover the dish and refrigerate for 2 hours.
3. Heat the oven to 275°F (135°C). Take the liver from the marinade and dry it with a clean cloth or paper towel. The marinade can now be set aside for later use.
4. In a modest frying pan at medium temperature, combine the unsalted butter and the minced shallot. Cook these two ingredients together until the shallot has become clear and is no longer opaque, about 2 minutes’ worth of cooking time.
5. The liver, after being brushed with a mixture of softened butter and salt, is placed in a small mold. The mold is the furnace where the liver will acquire the brutish finish that terrines are known for.
6. Distribute the finely chopped truffles over the liver, pressing lightly to make them stick.
7. Reserved marinade should be poured over the liver. The terrine should then be covered, either with a lid or foil.
8. Construct a water bath by positioning the terrine in a bigger baking dish and pouring in hot water until it rises halfway up the sides of the terrine.
9. Preheat the oven, then bake for 40-45 minutes or until the liver is cooked through yet slightly pink in the center.
10. Take the terrine out of the oven and allow it to cool to room temperature. Place it in the refrigerator for a minimum of 6 hours before slicing and serving.