High-decibel holiday: silken foie gras for indulgent starters, then a lavish chilled seafood platter (oysters, langoustines, prawns, smoked salmon) for the main spectacle.

Foie Gras & Seafood Platter

Servings: 24 pieces

Preparation: 30m

Cooking: 30m

Skill Level: Easy friendly

Ingredients:

Foie Gras Terrine (simplified, torchon-style approach)

600–800 g whole duck or goose foie gras (deveined)
12–15 g salt per kg (adjust), pinch white pepper, 2 tbsp cognac or Sauternes (optional)
Muslin/cheesecloth and terrine mold

Seafood Platter

12–18 oysters (on half shell)
8–12 large prawns or langoustines, cooked & chilled
200–300 g smoked salmon slices
8–12 mussels or clams, steamed and chilled (optional)
Lemon wedges, mignonette (shallot + vinegar), aioli, crusty bread, butter

Cooking Steps 1:

Devein foie gras gently; keep cool. Season with salt, pepper and a splash of cognac or Sauternes. Let rest refrigerated 6–12 hours.

Pack foie into terrine mold, press gently. Cook in bain-marie at 140–150°C for 40–60 minutes until interior reaches ~50–55°C (residual heat).

Press under weight as it cools to create neat slices. Chill overnight. Slice thin, serve with toast, fig jam, and flaky salt.

Warning: Working with foie gras is luxury labor. If you’re short on time, buy a quality preserved foie gras bloc.

Cooking Steps 2:

Prepare an ice bed on a large platter. Arrange oysters with half-shell facing up (keep juice)

Arrange prawns langoustine-style with tails outwards. Neatly curl smoked salmon slices and fan. Scatter lemon wedges and small bowls of mignonette & aioli. Garnish with parsley or dill.

Keep chilled until service. Provide small forks and plenty of napkins.

Rating

Le Chef Tip

Not a Chef but... Just call him Chef, please!

Oysters: keep cold and serve promptly. A dead oyster often sits open before shucking — smell and discard if off.
Foie gras: salt carefully; over-salting ruins the luxury. Let it rest for texture.
Presentation: a seafood platter is 80% temperature & timing, 20% plating. Chill everything and assemble close to service