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Terrine of foie gras

By Fabio Cuccheli
25 November 2013 12:24 PM Updated 26 Nov 2013

Terrine of foie gras

Photo: Zafferano

A flavourful way to serve this luxurious ingredient. The foie gras is further enhanced by the zesty notes of the pineapple chutney. This is a splendid, tasteful appetizer to serve to guests, expecially during celebrations.

Difficulty: Easy
Preparation time: overnight + 30 minutes
Cooking time: 20 minutes

1kg foie gras
11g salt
8g sugar
2g pepper
1 cup cognac
15ml of Southern French wine, i.e Sauternes French sweet wine
0.1g nutmeg

For the pineapple chutney:
130g onion, julienned
750g of pineaaple
125g apple
1 orange, juiced and peel cut to filaments
300g sugar
300ml white vinegar
100g olive oil
1 teaspoon cinnamon
1 teaspoon saffron threads
To taste, salt
To taste, pepper
To taste, nutmeg
130g raisins

1. Clean and devein foie gras thoroughly.
2. Place the liver into a steel mold, compress the liver it lightly with a cover or weight.
3. Steam liver in the oven at 80°C for 17 to 18 minutes.
4. Store foie gras in a vacuum to marinate for a day.
5. Stir-fry onion with olive oil and salt.
6. Add to the sauteed onions all other pineapple chutney ingredients and cook over medium heat.
7. Leave mixture to cook until thickened.
8. Serve foie gras with pineapple chutney dressing.


Originally from Milan, Fabio Cuccheli was introduced to the culinary world at an early age due to a great passion for food. Fabio first honed his culinary skills at Pietro D’Abano Culinary School before moving on to various award-winning restaurants like Californian three-star Michelin restaurant, French Laundry. He was also at Ristorante La Siriola of the Siriola Group in Italy. He currently leads the kitchen team at Zafferano, the restaurant situated atop Singapore's Ocean Financial Centre's 43rd floor. Fabio's culinary philosophy and passion revolves strongly around preserving an ingredient's natural flavours and complimenting them with other fresh and seasonal produce, and this clearly transcends into his cooking.


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