Name: Foie Gras & Seafood Platter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 24 pieces
Ingredients: 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; 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

1

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

2

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).

3

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

4

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

5

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

6

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.

7

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

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