by: Max M Rasmussen

Foie gras terrine - made sous vide

Foie gras on toast with gooseberry jam and pickles - Max M Rasmussen

Video Recipe - Foie gras terrine or as the French are saying "Terrine de foie gras" is a classic. It is just the fat liver of a duck or a goose where you add salt, pepper and a little alcohol. But the traditional method is difficult to do correctly, and too much of the fat melts of and is wasted.

So I find that this is the perfect recipe to make using sous vide. 


  • 1 foie gras de canard (duck liver) at about ½ kg (1 lbs)


  • 8 grams salt (1 tsp)
  • 8 grams of sugar (1 tsp)
  • 1 gram of pepper (a lot)
  • 2 tbsp cognac or armagnac (You can also be unconventional and use Cointreau or Grand Marnier. The orange flavor goes well with duck.)


"Butterfly carve" the liver by dividing it in two part where they separate naturally and remove the blood vessels and sinews that are in the liver.

Find the thickest parts first and follow them as they gets increasingly thinner, while you probe carefully around them with your fingers, a small knife or the handle of a tea spoon.

Remove all the blood vessels. They are tough and and unpleasant to chew.

Collect the two parts loosely.

Add half the sugar, salt, pepper and alcohol to the inside of the liver.

Close it and season it on the outside with the last half.

Vacuum pack it.

Let it rest in the refrigerator for about a day.

Turn on your water bath at 64°C ( 147°F).

Prepare the foie gras for about 28 minutes.

Let it cool in the vacuum bag.

2 to 3 days in the refrigerator only makes it better.

Serve cold on a piece of toast with some sweet and some sour.

An entire raw thawed foie gras - Max M Rasmussen
Terrine de foie gras entier - whole baked fois gras - Max M Rasmussen
Ready-made foie gras terrine with currants and walnut jam. - Max M Rasmussen