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Recipes, Spring

Foie Gras Terrine – Jeremy Harris

Goose/Duck Liver                                      1 Lobe, Cleaned and De-Veined

Sea Salt                                                         30 Grams

Chinese Five Spice                                     10 Grams

Port Wine                                                       1 Bottle

Prunes                                                            30 Grams

Quinoa                                                            50 Grams

Pistachios                                                       10 Grams, ground semi fine

Baby Herb/Green Mix                                 50 Grams

Baby Radish                                                 4 Pieces

Fresh Orange Juice                                       100 mL

Fresh Grapefruit Juice                                   20 mL

Cinnamon Stick                                             1 Piece

Star Anise                                                      2 Pieces

Sugar                                                              5 Grams

Agar Agar Powder                                        5 Grams




  1. Macerate the prunes in port wine in a sealed container. Leave the prunes in the port wine for at least 5 days. Then remove the prunes and puree in a blender or with the back of a knife by hand. Reserve both the prunes and the port wine.
  2. Prepare the citrus coulis by taking the fresh juice, star anise, cinnamon stick, and sugar and bring to a boil. Reduce the liquid to taste and then mix in the agar agar powder while whisking. Let this simmer for approximately 2 minutes until the powder is 100% dissolved. Then chill the sauce. It should be semi thick sauce that is thick enough to pipe out of a pastry bag or a squirt bottle. Chill the sauce for use.
  3. Prepare the crispy quinoa by boiling the quinoa in water until soft. Then remove and chill. Once chilled deep fry or pan fry the quinoa until it is crispy. Pat dry from oil and reserve.
  4. Marinate the foie gras by laying the deveined and cleaned foie gras in a shallow dish or pan and season aggressively with sea salt, Chinese five spice, and the reserved port wine from the macerated prunes. Refrigerate and marinate over night.
  5. Pre ensemble a terrine mold by lining them with plastic film and prepare a deep water bath with water that will displace to 1 cm below the top of the terrine mold. Water should be at 50 degrees only. In a professional kitchen I use a steam combination oven to do this. An oven will also be needed and pre set at 170 degrees.
  6. Take the foie gras out of marination and bake in the oven until slightly warm and the fat from the foie gras begins to release. The foie gras is not to be cooked at this point, but it is required to soften the foie gras so it can be nicely packed into the terrine mold. Then place the softened foie gras into the mold and wrapped with plastic film very tightly and securely so moisture cannot enter or escape. Should be as air tight as possible.
  7. Place the mold with the foie gras into the hot water bath and cook for approximately 40 minutes. If you are using a professional combination steam oven then this only take 25 minutes with the steam at 100%.
  8. Once cooked remove, but need wrapped and in the mold. Refrigerate for 24 hours.
  9. To serve carefully remove the foie gras terrine from the mold and slice. Serve with the citrus coulis, ground pistachios, some organic greens and the reserve crispy quinoa and prunes.

Exhibiting dark black and blue fruits that drive down the centre of the palate, the Kosta Brown Sonoma Coast Pinot Noir has a focused acidity and tannic grip, with black cherry, dark plum and currants, pairing perfectly with the foie gras terrine of Chef Jeremy Harris.