French · appetizer
Foie Gras Terrine
Foie Gras Terrine reads richness 6.6, umami 5.7 and sweetness 5.1 on Palate's 0–10 flavor X-ray — a French appetizer, about 9 hr 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.3 / 10
- Sweet & Fruity — 6.4 / 10
- Sour & Bright — 1.7 / 10
- Bitter & Earthy — 1.1 / 10
- Rich & Fat — 6.6 / 10
- Aromatic & Spice — 3.3 / 10
The measured notes (of 18)
Richness 6.6 · Umami 5.7 · Sweetness 5.1 · Salinity 4.6 · Fruity 4.5 · Floral 3.2 · Marine & Briny 1.5 · Sourness 1.3 · Citrus 1.3 · Bitterness 1.0 · Heat 0.7 · Warm Spice 0.7
What's in it (7)
- 1 lb raw duck
- 1 1/2 tsp fine sea salt
- 1/4 tsp white pepper
- 3 tbsp Sauternes
- 8 slices brioche
- 12 cornichons
- fleur de sel to taste
Time & effort: about 9 hr 30 min (15 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 251.9 kcal, 3.7 g protein, 15.9 g fat, 23.5 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Carefully devein the foie gras lobes and season inside and out with salt, pepper, and Sauternes.
- Press into a terrine mold, cover, and cook in a gentle bain-marie at low oven heat until just set.
- Cool under weight, refrigerate overnight, and serve sliced with brioche and cornichons.
Dishes with a similar flavor shape
- Scones with Clotted Cream and Jam — British
- Aloha Chicken — American · Hawaiian
- Pasteles de Masa — Puerto Rican
- Bibingka (Baked Rice Cake) — Filipino
- Farçon de Tarentaise — French · Savoy
Keep reading: what richness, umami, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.