Pates & Terrines

Aficionados argue over the gastronomic qualities of different types of foie gras but the arguments always centre on how best to maintain its intrinsic quality. The Troisgros brothers at Roanne, near Lyons, would trim the livers, season them lightly, pack them into a terrine lined with back fat, poach the terrine in a bain-marie for 45 minutes, remove it and then wrap the terrine in a blanket to complete its cooking at the desired low temperature. The terrine of truffled duck breasts uses a similar principle and the result is a very delicately flavoured terrine.