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Easy homemade foie gras terrine recipe

This year, buy a whole raw Foie Gras and prepare this festive recipe at home, for a 100% homemade reveillon!


  • 2 x 500g deveined raw whole duck foie gras
  • 3 teaspoons of spices blend for foie gras


  • 1 terrine dish
  • cling film



  1. To defreeze the duck liver lobes, place them in your fridge for one night OR under water during 30 minutes.
  2. Before starting, take the duck livers out of your refrigerator and let them sit at room temperature for 1 hour.
  3. Preheat your oven at 80 to 90°C.
  4. Generously sprinkle the spices blend on both sides of each lobe.
  5. Carefully cut the liver in length into slices (around 5 cm length).
  6. Cover your oven tray with cling film and place the duck liver slices on it. Cover it again with cling film.
  7. Bake for 20 minutes (80 °C).
  8. Take the tray out of the oven, and remove the cling film from the livers. Pour the duck fat into a recipient and let it cool down. 
  9. Display the hot foie gras slices in the terrine.
    Place the larger slices first and fill the holes with smaller pieces. Then, slightly press it down.
  10. Place a board (wrapped with cling film) on top of the terrine and wrap the whole terrine with cling film to avoid contact with air. Weigh it down with cans or weights (around 1kg) to compress the terrine.
  11. Keep the terrine in your fridge over the night or for 12 hours.
  12. The day after, slowly melt the duck liver fat on a low heat.
  13. Cover the cold foie gras with a first layer of fat, and place the terrine in your fridge for 30 minutes.
  14. Then, add a second layer of fat (do not reheat the fat) on top of the foie gras and add the terrine cover.
  15. Place the terrine in your fridge and let it rest for 2 to 3 days.
  16. You can savour your terrine for 10 to 15 days once it is ready. Make sure to always cover your terrine and to keep it in your fridge.

Foie gras is very appreciated with a pinch of "Fleur de sel", a bit of fig jam and a slice of gingerbread.

Bon appétit !