- High-Sided Terrine or Mould
- Silicone Baking Mat (for lining)
- Chef's Knife
- Meat Grinder or Food Processor (for mincing ingredients, if applicable)
- Heavy Saucepan (for making the foie gras mixture and other components)
- Silicone Spatula
- Digital Scale (for precise ingredient measurements)
- Chef's Chopping Board
- Precision Thermometer (to ensure proper cooking temperatures, though not always critical for a terrine)
- Mandoline Slicer (for preparing any needed vegetables or fruits uniformly in the dish)
1 (1 1/2-lb) whole raw Grade A duck or goose foie gras at room temperature, cleaned and deveined
4 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup Sauternes or 3 tablespoons Armagnac
Accompaniment: toasted slices of pain de mie (dense white sandwich loaf) or baguette
1 piece of cardboard trimmed to fit just inside top of terrine, wrapped well in plastic wrap
1 3-lb weight (1 or 2 large soup cans)
1 (3- to 4-cup) ceramic terrine, 2C/ 3 inches deep (preferably oval and with a lid); a piece of cardboard trimmed to fit just inside top of terrine, wrapped well in plastic wrap; and a 3-lb weight (1 or 2 large soup cans)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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