Amaretto Foie Gras Terrine with Tonka Bean and Port Wine Jelly

Ingredients

• 1500 g Duck foie gras (lobes) (3 lobes, without veins)
• 21 g Fine salt (15 g/kg, distributed over the foie gras)
• 6 g Freshly ground black pepper (4 g/kg, to distribute evenly)
• 5 g Fleur de sel (To sprinkle just before serving)
• 60 g Amaretto (almond liqueur) (Approximately 40 ml, to pour over the foie gras before marinating)
• 1 pod Tonka bean (Finely grated, ½ teaspoon)
• 4 pcs Gelatin sheets (2 g each, pre-soaked in cold water)
• 250 g Sweet red Port (Divided in two: 150 g for the jelly, 100 g for gelatin cooking)
• 1 sheet Cooking film (parchment paper) (To wrap the foie gras before cooking)
• 1 sheet Aluminum (To double the cooking film if needed)
• 1 kg Pressing weight (milk bricks or sugar bag) (Used to press the foie gras in the mold)

Instructions

1. Prepare the foie gras

   Remove the two large veins from each lobe using the back of a spoon or a small knife, then place the lobes in a clean dish.

   Time: PT10M

2. Season

   Sprinkle the lobes with salt (21 g) and pepper (6 g), gently massaging so the seasonings adhere.

   Time: PT5M

3. Amaretto and Tonka Marinade

   Pour 60 g of Amaretto over the foie gras, add the grated tonka bean, then cover the dish with cooking film and let marinate in the refrigerator for at least 12 h (ideal 24 h).

   Time: PT12H

   Temperature: 4°C

4. Preheat the oven

   Preheat the oven to 120 °C (thermostat 4).

   Time: PT15M

   Temperature: 120°C

5. Cook the foie gras

   Wrap the marinated foie gras in the cooking film, place it on a tray and bake for 20 min. Check doneness by probing the center with a thermometer: the temperature should be between 40 °C and 48 °C.

   Time: PT20M

   Temperature: 120°C

6. Post‑cooking rest

   Remove the foie gras from the oven, let rest for 5 min, then place it in the pre‑prepared mold (lined with aluminum and film).

   Time: PT5M

7. Pressing and cooling

   Place the pressing weight (wrapped milk bricks) on the foie gras, cover with film and refrigerate overnight (≈12 h) so the fat solidifies and the terrine sets.

   Time: PT12H

   Temperature: 4°C

8. Prepare the Port jelly

   Soak the 4 gelatin sheets in cold water for 5 min. In a saucepan, heat 150 g of Port, dissolve the squeezed gelatin into it, add the remaining 100 g of Port, stir and let cool slightly before pouring over the foie gras.

   Time: PT15M

   Temperature: 80°C

9. Finishing

   Pour the jelly evenly over the pressed foie gras, return to the fridge for 1 h to set, then unmold gently. Sprinkle fleur de sel just before serving.

   Time: PT1H

   Temperature: 4°C

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

2 g

Fat

30 g

Fiber

0 g