Foie Gras Terrine with Citrus Textures and Flavors
Chef Ken Oringer of Clio – Boston, MA
Adapted by

Foie Gras Terrine Recipe from Ken Oringer on

Yield: 4 Servings


    Foie Gras Terrine:
  • 4 pounds foie gras, cleaned
  • 1 ounce salt
  • 3/8 ounce pink salt
  • 3/8 ounce white pepper
  • ¾ ounce sugar
  • 1 dash Chartreuse
  • Duck Fat

    Candied Buddha’s Hand:
  • 1 teaspoon fresh yuzu
  • 1 Buddha’s Hand, sliced and blanched
  • Simple syrup

    Kaffir Lime Sauce:
  • ½ cup kaffir lime juice
  • 1 teaspoon agar

    To Serve:
  • ¼ teaspoon Malden salt
  • ¼ teaspoon Grains of Paradise pepper
  • ¼ teaspoon chives
  • 1 grapefruit segmented
  • 1 orange segmented
  • 1 lime segmented
  • 1 lemon segmented
  • 1 teaspoon blood orange puree
  • 1 orange, thinly sliced and dehydrated

For Foie Gras Terrine:
Season the foie gras with salt, pink salt, white pepper, sugar and Chartreuse. Using cheesecloth, roll into a torchon and hang in walk-in overnight. The next day, heat duck fat to 120°F. Pour over torchon and let sit overnight until cooled. The next day, remove torchon from cheesecloth and pack into a terrine mold, making sure to eliminate all air pockets. Press with weights and chill overnight.

For Candied Buddah’s Hand:
Steep yuzu and blanched Buddha’s Hand in simple syrup for approximately 20 minutes, then remove and dry.

Kaffir Lime Sauce:
Bring kaffir lime juice to a boil. Whisk in agar and boil again. Remove from heat and set aside.

To Assemble:
Cut two slices of chilled terrine. Top with Malden salt, grains of paradise and chives. Arrange citrus segments and candied Buddah’s hand on plate. Garnish with kaffir lime sauce and blood orange puree. Top with a crumble of dehydrated orange.

   Published: September 2006