Remove the membranes and veins from the goose livers. Sprinkle with pepper and both types of salt and let the liver marinate for 24 hours in a cocktail of the specified drinks. Line a terrine tin ...

F oie gras, a French dish made from fattened and prepared duck or goose liver, is not typically what you might think of when you hear "home cooking." But with a little bit of patience (and brine ...

Add the goose liver and fry for a further 1-2 minutes until browned. Tip into a bowl and leave to cool. ... The terrine should also have shrunk away from the sides of the mould.

Goose liver terrine with balsamic raisin vinaigrette (serves 8) The Bostonian. Ingredients. 800g goose liver. 4/5 litres milk. 150ml brandy. 150ml port wine. 5g salt. 5g pepper.

Foie Gras has long been a delicacy enjoyed by many, but also attached to some controversy. This dish, involving liver of a duck or goose, is rich and fatty, all the ingredients of a proper indulgence.

For the terrine 1 duck, boned, breasts removed and carcass kept (ask for the liver, too) 2 cloves garlic, crushed 25g (1oz) stale bread, crumbled ...

Apparently, no. But sitting on cushy chairs in a formal dining room with gold-rimmed charger plates was not the way to eat country terrine. This was, after all, Frederic’s grandmother’s recipe.

You've probably heard by now that the ban on foie gras in California has been lifted.Some local restaurants, notably new hot spot Terrine, have welcomed the fatty goose liver’s return with much ...