Terrine de Foie Gras de Canard [0000939]

Ingredients:

1 pound (450g) fresh duck foie gras, deveined and cleaned
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1/4 cup sweet white wine (such as Sauternes)
1 tablespoon brandy or cognac
1/2 teaspoon pink curing salt (optional, for color preservation)
1-2 thin slices of gluten-free brioche or baguette (for serving)
Fruit compote or chutney (gluten-free, for serving)

Instructions:

Preheat your oven to 300°F (150°C).

Season the duck foie gras with salt, white pepper, and ground nutmeg. Sprinkle the optional pink curing salt evenly over the foie gras, if using.

In a terrine or ovenproof dish, place the seasoned foie gras. Pour the sweet white wine and brandy or cognac over the foie gras.

Cover the terrine or dish with a lid or aluminum foil.

Create a bain-marie (water bath) by placing the terrine or dish in a larger ovenproof pan. Fill the larger pan with hot water until it reaches about halfway up the sides of the terrine or dish.

Carefully transfer the bain-marie to the preheated oven.

Bake the foie gras in the bain-marie for about 30-40 minutes, or until the internal temperature reaches 150°F (65°C). Be cautious not to overcook it.

Once cooked, remove the foie gras from the oven and allow it to cool to room temperature.

Once cooled, refrigerate the terrine for at least 24 hours, allowing the flavors to meld together and the terrine to firm up.

To serve, remove the terrine from the refrigerator about 20 minutes before serving.

Slice the foie gras into thin portions using a warm knife.

Serve your gluten-free Terrine de Foie Gras de Canard with thin slices of gluten-free brioche or baguette and a side of fruit compote or chutney.

Terrine de Foie Gras de Canard is a classic French delicacy made from duck foie gras, often enjoyed as an elegant appetizer. This gluten-free version preserves the rich and luxurious flavors of traditional foie gras. Enjoy it as a special treat for special occasions!