Terrine of foie gras and poached pears  

To be serve with : Terrazas Reserva Torrontés

This terrine makes a very elegant starter or accompaniment for an aperitif glass of Terrazas Reserva Torrontés. The sweet pear, marinated in that same wine, compliments the terrine both in flavor and in its silky texture. Although the terrine requires 24 hours to marinate, once it is done you can keep it in the refrigerator for up to five days. If you do, beware: you may find yourself returning to the refrigerator to steal a morsel frequently, as it’s addictively tasty!

“The Torrontés is such an intense white wine, floral and fruity that it can feel rather sweet in the mouth. Sweetness and foie gras are a good combination; besides, the pear is poached in the same Torrontés".

Chef Carlos Barrera, Le Bouchon, Mexico City

  chapeau right


Terrine of foie gras and poached pears

Terrine of foie gras and poached pearsServes 6 as a starter
Ingredients :
1 kg foie gras
For the marinade :
10 g black pepper
240 ml brandy
20 g sea salt
50 g honey
For the poached pears :
2 Anjou pears (about 400 g)
100 ml Terrazas Reserva Torrontés
80 g sugar
1 litre water
Preparation :
Clean the foie gras and remove the veins. Once cleaned, marinate with the rest of the ingredients in the refrigerator for at least 24 hours.
Next prepare the pears: halve, peel and core them and place in a sauce pan. Cover with the wine and water and stir in the sugar. Simmer over a low heat until the pears are tender when pierced with a knife point. This will vary depending on how ripe your pears are, but should take 10-15 minutes. Remove and cool the pears.
Preheat the oven to 160°C / 320°F. To prepare the terrine, lay one third of the foie gras in the bottom of a terrine mold, pressing down to make it as even as possible and eliminate air pockets. Slice the pears in eight and lay half of them evenly over the foie gras. Press down another third of the foie gras over the pears, followed by another layer of pears. Once the final third of foie gras has been placed in the terrine, give the whole another good pressing. Cover with tin foil and place in a shallow baking tray. Put the baking tray in the pre-heated oven and pour hot water into the baking tray until it comes up the side of the terrine by one third. Bake for 18 minutes.
Remove the terrine from the oven and take off the tin foil cover. Cut a piece of cardboard to a size a little smaller than the surface of the terrine and place on the foie gras. Weight the cardboard down with a couple of tins or a bottle of wine for 10-15 minutes. This will force some of the fat in the foie gras to the surface of the terrine. Remove the weight(s) and cardboard when a sufficient amount of fat to cover the terrine has risen. (It should easily reach half a centimeter.) Tilt the terrine from side to side to distribute the fat evenly and place the terrine in the refrigerator. Once the terrine is cooled, it can be cut into slices of approximately 50 g each and served cold with warm toasted bread as a starter. If served with an aperitif, you can place the terrine on a table and serve with baby pickles and crackers.
Note: The fat will seal the terrine very effectively; once you have cut into it, though, you will need to cover the terrine with cling film when storing in the refrigerator.
Terrine of foie gras and poached pears


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