Foie Gras Terrine, Dates, Apples, Hazelnuts, and Spice

Adapted by
November 2011
Yield: 1 Terrine


1 lobe grade A foie gras
½ gallon whole milk
2 teaspoons kosher salt
½ teaspoon Szechuan peppercorns
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon sugar
½ teaspoon pink salt
To Assemble and Serve
Toasted bread


For the Terrine:
Soak the foie gras in the milk for 24 hours. Remove from the milk, and let stand at room temperature until malleable. De-vein the foie by tearing it apart and removing any blood lines and masses of fat. Mix together the salt, Szechuan peppercorns, cinnamon, nutmeg, sugar, and pink salt. Place the foie gras into a stainless steel bowl or pan and cover with the dry curing mixture. Cure for 24 hours under refrigeration. The next day, temper the foie at room temperature until malleable once more. Whisk to incorporate air into the mixture, just long enough to change the color from hazelnut brown to beige. Place the mixture in a piping bag and pipe into a prepared terrine mold one layer at a time, tapping the terrine mold on the table between each layer to remove air bubbles. Cover the terrine with plastic film and place in the refrigerator to rest.

To Assemble and Serve:
Slice with a hot knife and serve with bread, dates, apples, and hazelnuts.