Duck Black Truffle Foie Gras Terrine

Tomato confiture, Figs Chutney



  • 650g Fresh Duck Foie Gras

  • 60 g Black truffle pure

  • 8 g Sea Salt

  • 1 g minced fresh black pepper

  • 1 g dry coriander minced

  • 40 g Muscat or Port wine

  • 2 pc cut round dry fruit bread

  • 10 g tomato comfiture

  • 10 g Dry Figs chutney

  • Balsamic reduction

  • Fresh salad leaves as bouquet garnish


Take the foie gras out of the refrigerator 15 minutes before starting.

Separate the lobes from the small and carefully remove all nerves and veins;

recommendation: always work on parchment paper and with gloves.

After having removed all veins from the lobes, spread out the foie-gras on a sheet pan already covered with parchment paper, keep in the refrigerator.

Mix the sea salt, black pepper and dry coriander in a little bowl.

Season the lobes and moisten well with the Muscat wine or port wine.

Cover the terrine with plastic wrap and add the foie gras lobes inside in two layers. In the middle of the two lobes we place all 60g black truffle puree.

Press slightly and cover well with the plastic wrap, refrigerate again for 18 hours.


The following day

Preheat the oven at 100C

Place the terrine over the bain-marie, bring to a boil and then place it in the oven and cook for about 30 minutes. When the center of the foie gras has reached 50C take it out from the oven and let it rest for a couple of hours at room temperature.


Drain the foie gras carefully and remove the fat from the top

On top of the terrine position a not too heavy cutting board to press the foie gras slowly.

Keep in the refrigerator for at least 12 hours.

The next day, remove the fat from the top, take out the foie gras gently from the terrine, and create again the correct shape of the foie gras with a hot pastry spatula.