Foie gras terrine with Sauternes, toasted brioche and fig chutney

25 December 2017

Serves 4


Preparation time: 40 minutes

Cooking time: 40 minutes

Standing time: 72 hours


A very traditional pairing of foie gras with Sauternes/Château Coutet.  The fig chutney with its lively acidity brings freshness to this ever popular dish…


1 lobe of foie gras

15g of salt per kilo

2g white pepper corns

2 tablespoonfuls of Sauternes


For the accompaniment:
8 slices of brioche
4 of fig chutney
Fleur de sel and freshly ground pepper


Immerse the foie gras in tepid water.

Carefully remove the veins.

Season both sides.

Drizzle a little of the Sauternes/Château Coutet over the foie.

Leave the seasoned liver to marinate 12 hours in the fridge.

Fill a terrine dish with the liver pressing it down to remove all air.

Pre-heat the oven at 140°. Cover the terrine and cook for about 30 minutes.

The foie gras will shrink by about 1 cm on each side.

Remove the foie gras from the oven and leave for 1 hour at room temperature.

Using a board, press down on the liver to remove the fat from the inside of the terrine.

Leave for another 2 hours at room temperature.

Put the terrine into the fridge and leave for a minimum of 72 hours before serving.

Take the terrine out of the fridge and cut it into slices using a knife dipped in hot water

Arrange 1 or 2 slices of foie gras on each plate. Sprinkle fleur de sel and freshly ground pepper on to each one.

Add a dollop of fig chutney. Toast the slices of brioche and serve them hot with the foie gras



Wait at least 3 days before serving the terrine of foie gras; as by then it will have become even tastier.