Foie gras from the Landes, the fattened duck or goose liver, is served as a slice of terrine with toast and a Sauternes pairing, the canonical southwestern French aperitif and starter.

Foie gras production in southwestern France dates back to the 18th century, with the Landes department becoming the major producer in the 19th century. The IGP Foie Gras du Sud-Ouest covers production from the Aquitaine and Midi-Pyrenees regions. Most Bordeaux fine-dining rooms make their own terrine; La Tupina and Le Mably are among the local benchmarks.

Where to eat Foie gras des Landes in Bordeaux

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Make it at home

Serves 872 hrAdvanced

Ingredients

  • 1 raw foie gras, around 500g, deveined
  • 8g fine sea salt
  • 2g white pepper
  • 1g sugar
  • 30ml Sauternes or Cognac
  • Optional: pinch of quatre-epices

Method

  1. Devein the foie gras carefully; this is the hardest part. Lay it flat on a board and remove the two main veins.
  2. Season the lobes with salt, pepper, sugar and Sauternes. Cover and rest 12 hours in the fridge.
  3. Pack the seasoned foie into a terrine mould. Press down firmly to remove air pockets.
  4. Cook in a bain-marie at 90C for 30 to 35 minutes until internal temperature reaches 50C.
  5. Cool to room temperature, press with a weight overnight in the fridge.
  6. Rest 48 hours minimum before serving, sliced 1cm thick with toasted brioche and a glass of Sauternes.

Editor tip. Cook at low temperature to avoid melting the fat; an instant-read thermometer is non-negotiable.

Common allergens: None.