Foie Gras Terrine with Celery Root and California Golden Raisins

Submitted by: Olivier Dubreuil

Layers of foie gras mousse, celery root and raisins for a rich terrine to slice and serve cold.


  • Serving Size: Serving size: 1.6 ounces meat, 1/2 cup mousse


  • 1 pound fresh foie gras
  • 1 pint milk
  • 1 celery root
  • 3/4 cup California golden raisins (soaked overnight and drained)
  • Salt and pepper; to taste
  • 1/2 teaspoon 4-spice


Cut the foie gras in pieces and steam until soft. Clean and finely slice celery root. Cook in milk until tender. Cool foie gras and turn into a drum sieve. Place drum sieve on a bowl in an ice bath and work foie gras through drum sieve with a rubber spatula. Add seasoniong salt, pepper and 4-spice to taste. Stir in raisins. Pour one layer of foie gras mousse into terrine; layer with celery root slices. Repeat until terrine is filled. Refrigerate mousse for 24 hours.

Chef’s Note: The foie gras provides an extremely rich flavor and smooth texture. Although it is cut with the celery root and raisins, this dish can still be accompanied by a sweet wine, such as a sauterne.

Nutrition Facts Per Serving

Calories 220 (21% from fat); Total Fat 5g (sat 2g, mono 1g, poly 1g, trans 0g ); Cholesterol 395mg; Protein 18g; Carbohydrate 27g; (Dietary Fiber 2g; Sugars 18g; ); Iron 24mg; Sodium 190mg; Calcium 136mg; Potassium 453mg

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