Tips for Serving a Foie Gras Terrine

Quick, before California outlaws this wonderful delicacy (ban to take effect this summer), get your hands on some and enjoy!  Here are some tips for the foie gras terrine that was included in our Valentine’s Day Club Package:

  • Dip your knife in hot water to slice and slice just before serving to preserve color and flavor.
  • Serve with lightly toasted brioche (if serving with sweeter accompaniments) or country style bread (for savory accompaniments)

Classic Accompaniments (though it is also delicious without anything):

  • sliced apples or apples sauteed with butter
  • poached/pickled/ mulled pears
  • a sweet balsamic or sherry vinegar reduction
  • honey
  • fresh figs
  • pickled red onion/ carmalized onion or our own Cranberry Red-Onion Marmalade
  • mustard
  • cornichons
  • sliced truffle/ a sprinkle of truffle salt
  • a drizzle of verjus or vinaigrette served alongside salad greens

Classic Wine Pairings:

  • Champange (brut, dry, or rose)
  • Late Harvest Gerwurztraminer
  • Late Harvest or fruit forward Pinot Gris
  • Sauternes
  • Late Harvest Reisling
  • Pinot Noir
  • Port (white, tawny or ruby)
  • Sweet belgian beer
  • Tokaji