Terrine of Smoked Hudson Valley Foie Gras


12 Servings


1 1/2 lb Fresh Hudson Valley Foie Gras
1 T Salt
1/2 t White Pepper
2 Dash Fresh Grated Nutmeg
1 Shot Armagnac


  • Remove the veins from the Foie Gras, while allowing it to break into smaller (1 1/2 inch cubed) pieces.
  • Season with salt, pepper, nutmeg and Armagnac.
  • Place the mixture in a cool place and allow to marinate for approximatley one hour.
  • In a pie pan or a shallow ceramic container place into a 400 degree smoker, which is rich with hardwood smoke, for 3 minutes and remove from heat.
  • At this point place into a terrine mold and allow to cool while covered for 24-48 hours before use.
  • To remove from the terrine place into a warm water bath momentarily and ease the Foie Gras out with a knife or metal spatula.
  • Slice one or two pieces off the Foie Gras and serve with toast points such as brioche and great with a chutney or a dried apricot and fig compote.
  • 301 Tchoupitoulas Street, New Orleans, LA, 70130