Foie gras terrine, figs and balsamic vinegar

Foie gras terrine, figs and balsamic vinegar recipe

Foie gras at home is like an institution, often in a tea towel and plain. For this Terrine of foie gras, figs and balsamic, I change my habits a little, a sweet and savory recipe, ideal to start a meal. At home we eat it all year round, it’s always a very pleasant moment, with this Terrine of foie gras, figs and balsamic vinegar that we have consumed with friends. Ideal to start a meal with friends, this Terrine of foie gras, figs and balsamic vinegar will surprise lovers of plain foie gras, I took the opportunity to serve it with a homemade sandwich bread, but it will be the subject of another article. Be careful when buying your lobe of foie gras, you should only choose French foie gras, so as not to be fooled, just buy the one that is stamped where you will see FR for France and the department number at the top, this will be a guarantee of quality for you.

Foie gras terrine, figs and balsamic vinegar recipe for 8 people


  • 1 block of raw duck foie gras of 1st choice
  • 100 g of dried figs
  • 1 tablespoon of water
  • 1 tablespoon of balsamic vinegar from Modem
  • 1 teaspoon of brown sugar
  • 1 knife tip of powdered ginger
  • 9 g of fine salt
  • 2 g of pepper
  • 0.5 g ground cloves
  • 0.3 g ground green anise


  1. Preheat the oven to 130 °
  2. Slice the figs thinly.
  3. Heat a saucepan with a tablespoon of water.
  4. Add the figs.
  5. Pour the balsamic vinegar into the saucepan.
  6. Add the hint of ground ginger.
  7. Lower the heat and cook gently for 15 minutes.
  8. Stir regularly with a wooden spoon, so that the pan does not stain.
  9. Devein the foie gras by starting with the large globe, then the smallest.
  10. Season with spices and salt, stir well with a wooden spoon.
  11. Pour the balsamic vinegar directly over the foie gras, mix.
  12. Place half of the foie gras in the terrine, packing a little.
  13. Add the cooked figs, spreading them over the entire surface.
  14. Cover with the rest of the foie gras.
  15. Place the dish in a cold bain-marie.
  16. Bake for 30 minutes.
  17. Store your block of foie gras in the refrigerator and let it rest for a week.

Preparation time: 10 minutes
Cooking time: 30 minutes
Number of people: 10
4 star rating: 1 review



Awakening the foie grasCook the figsPack a little half of the liverAdd the figsFinish with the rest of the foie grasAfter cooking, squeeze the liverCooked foie grasZoom

Which wine to drink with: Recipe Terrine of foie gras, figs and balsamic vinegar

My favorite wine for this Supreme Jurançon recipe Grape varieties: Petit Manseng
Temperature between 08 ° and 10 °

Jurançon Suprême de Thou AOP 2015
This organic wine, harvested by successive sorting (from the late over-ripening by passerillage of a subtle grape variety: Petit Manseng), we were delighted at the first sight of its dress, an elegant gold color, fringed with emerald. . You will find aromas of citrus fruits, peaches, mangoes, candied fruits and even honey… with an exceptional palate: full, round and explosive attack. You will melt with this great wine, I still have it in my mouth

Domaine du Clos Thou in Jurançon in the Atlantic Pyrenees
245 Chemin de Larredya
64110 Jurançon

Phone. 05 59 06 08 60
Mail: clos.thou [at] </p

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