By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Foie gras pâté is the more accessible cousin to terrine. Where terrine demands precise temperature control and three days of resting, pâté is more forgiving. Foie gras blended with butter, cooked gently, set in a mould, ready in 24 hours.
Key Takeaways
- Use deveined raw foie gras
- Blend with butter and seasonings before cooking
- Cook gently in a bain-marie at 90C
- Press under weight for 12 hours
- Serve at room temperature
The Ingredients
Makes 1 pâté, around 400g, serves 8
- 350g raw foie gras, deveined (whole foie gras)
- 50g unsalted butter, softened
- 30ml port
- 15ml Armagnac
- 5g fine sea salt
- 1g white pepper
- A pinch of nutmeg
- A pinch of cayenne
The Method
Step 1: Cure
Place the deveined foie gras in a non-reactive bowl. Sprinkle with salt, pepper, nutmeg, cayenne, port, and Armagnac. Mix gently. Refrigerate 12 hours.
Step 2: Blend
Place the cured foie and softened butter in a food processor. Pulse 30 seconds until smooth.
Step 3: Pack
Press the mixture firmly into a small terrine mould (around 18 × 8 × 6cm) lined with cling film.
Step 4: Bake
Place in a deep roasting tin. Pour boiling water around to come halfway up. Bake at 90C for 25-30 minutes. Internal temperature should reach 50C.
Step 5: Press
Lift out. Cover with cling film directly on the surface. Weight with around 500g (a tin) and refrigerate 12 hours.
Step 6: Serve
Run a hot knife around the edge to release. Slice into 1cm portions. Serve at room temperature with toasted brioche, sea salt, and fig jam.
Tips
Cure properly. The 12-hour cure is what gives pâté its flavour depth. Don't skip.
Press for texture. The 12-hour press is what makes the slices clean and dense.
Hot knife for slicing. Run under hot water and dry between slices.
Room temperature serve. Cold pâté is too firm.
Variations and Pairings
With caviar: Top each slice with a small spoon of Royal Oscietra.
With truffle: Add 8g of finely grated black truffle to the cure.
With Lafitte terrine instead: For shortcut, slice Lafitte Duck Foie Gras Terrine.
Wine pairing: Sauternes, Tokaji, or aged Pinot Gris.
For more foie gras dishes, see our foie gras terrine and foie gras parfait recipes.
Frequently Asked Questions
Pâté vs terrine?
Pâté is smoother (blended), terrine is denser (whole pieces). Both luxury starters, different in spirit.
How long does it keep?
5 days in the fridge, well-covered. Once cut into, eat within 3 days.
Can I freeze pâté?
3 months in the freezer. Defrost slowly in the fridge over 24 hours. Texture is slightly different but acceptable.
Why a hot knife?
Cold knives crush and tear the pâté. Hot knife slides cleanly.
Further Reading
A slice of homemade foie gras pâté on toasted brioche is one of those starters that proves luxury cooking at home can be properly elegant. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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