TERRINE OF DUCK LIVER
of Duck Liver . . . the easiest and fastest way to prepare
by Jean-Louis Vosgien
liver, foie gras in French, is one of the
most appreciated delicacies. Available on good restaurants
menus all year round it is seldom made at home by the
average cook. It is not thought of as an every day dish;
it is more of a dish to be eaten on Grand Occasions,
for exceptional meals.
are everyday cooks not preparing more duck liver, for
exceptional meals? Of course, the price of raw duck
liver is a little expensive, but for me the price is
not the explanation, it is quite normal that for an
exceptional meal one would spend more than for a regular
me the answer is mainly due to the lack of know how.
Terrine of duck liver when made with the regular old
fashioned (but great and very workable) recipe, is complicated,
at least at home. It takes a long time and the risks
of having an overcooked terrine or one containing too
much fat running from the duck liver is high.
are plenty of different recipes to prepare a terrine
of duck liver. I use, myself, according to different
parameters five or six different recipes. Almost every
professional chef I have met has different recipes.
Foie gras is very versatile in the way it can be prepared.
In fact when you understand what needs to be done to
make a duck liver, it becomes very simple to prepare
needs to be done to a duck liver, to be made as a terrine?
you have read this, you will view preparing a terrine
of duck liver totally differently. Let me explain in
a basic and very simple way.
realise that duck liver is not cooked as
such. If you really cook duck liver, only a small part
of the duck liver will remain with a large quantity
of fat; the fat will have escaped from the liver because
duck liver is constituted almost totally of fat.
terms of cooking, duck liver needs to lose
only one part of its fat to be ready. In order
to do this we need to expose the duck liver to a high
heat for a short time or to a low heat for a longer
can be done in ovens, broth, stocks, water, goose fat,
or in a steamer.
other means, the micro wave oven gives great results;
preparing a terrine of duck liver with a micro wave
oven works perfectly. The power does not need to be
high; this method is fast, takes only a few minutes
and the cooking process is easy to control.
of a terrine of duck liver with a micro wave oven
this recipe the duck liver is marinated for 24 hours,
this gives the best results. If you are in a hurry you
can finish it the same day, without marinating. Dont
forget that the terrine needs at least 4 hours after
cooking to be firm enough to be served.
raw duck liver 1lb to 1lb 5oz
10 g /1/3 oz of salt
1/2 tsp of pepper
You can add according to your taste, spices, Cognac,
Port wine, Armagnac . . .
the two parts of the duck liver and sprinkle the salt
and pepper on all faces.
in a plastic paper and store in the fridge for 24
next day un-wrap the liver. Place on a plate and cut
in to thick pieces (cutting the small part into two
and the big part into three or four pieces).
your micro wave at one third to a half of its power,
medium or medium low (the
exact power you need to discover yourself as it depends
on the oven that you have).
the plate of duck liver in the micro wave for 2 minutes,
Remove and look what happened, normally a small quantity
of fat has melted.
the duck liver up side down and put it back in to
the micro wave for another cycle of 2 minutes. Remove
and look, a bigger quantity of fat will have melted,
about 1/4 of a cup would be the maximum. The duck
liver should be shiny and it should be irregularly
melted. Touch the biggest parts with your finger;
it should be firm but no too much. At this stage,
all or only some pieces (the smallest ones) of the
duck liver should be ready to be removed.
the pieces that are ready to be removed and place
them on a sheet of kitchen paper that will absorb
the excess fat. (Food removed from a micro wave oven
continues to cook for one or two minutes after having
been removed from it. Take this in to consideration
when you decide to finish the cooking
If needed, put the remaining duck liver back in to
the microwave oven and continue the same process.
Take care now because you may need to leave the duck
liver in the microwave for only one minute or less.
(At this stage look at the very important note
at the bottom of the text).
ready take the duck liver out of the micro wave oven.
the duck liver on the kitchen paper. Pat the pieces
of liver dry with an other piece of kitchen paper.
the inside of the terrine, or any suitable container,
with plastic paper.
all the pieces of duck liver inside. Fold the plastic
paper over the top of the duck liver. Place in the
fridge with something heavy on the terrine in order
to have a compact terrine when cold.
in the fridge for 24 hours before eating. If you are
in a hurry a minimum of 4 hours is needed to have
your terrine firm enough to be cut.
with toasted bread and enjoy!
you do not have a terrine to mould the duck liver
in, simply wrap all the pieces of duck liver in plastic
paper and make a roll. Store in the fridge. You can
keep the terrine for four or five days before using
it. If you do not eat all of the terrine the same
day, make sure you wrap it in plastic paper to store
it in the fridge. Do not keep the leftover for too
long; about three days.
the explanation I have indicated two cooking
cycles of 2 minutes. You may have to put the duck
liver in the microwave for more than that. Here you
need to use your common sense because at this point,
the set up, the power of your microwave, the size
of the pieces you cut, and the quality of the duck
liver, all have a big part to play in the result.
(Of course, the first time you prepare this recipe
you may be a little bit uneasy but after 2 or 3 times
you will find the right way).
article comes from French Chef Jean-Louis Vosgien.
Vosgien is a culinary consulting chef. He was the first
chef in France, in the 1980's, to introduce fusion food
which at the time was unknown, and he is considered
an expert in that field by the press. He created two
cookery schools, one in Saint-Tropez and the second
in Lorgues, near Saint-Tropez. He is also renowned in
France for creating created a cake known as Le
Canelou de Provence which is sold today in the
three major supermarket chains in France. He was also
involved in the creation of the French cookery book
La Cuisine de Mistral", with Alain Gerard
and Robert Callier.
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