Duck liver terrine (foie gras) - temperature?

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Duck liver terrine (foie gras) - temperature?

Postby grisell » Wed Mar 28, 2018 2:00 am

Hello there, old and new friends!

It must have been seven years since my last post, but here I am again. :D

I want to make a duck liver terrine/paté (foie gras) from 100% duck liver. I have made this before and I have a good recipe when it comes to preparations, seasoning, method etc, so no problem with that.

My question is about the temperature. I used to run up to 70 C (158 F) internal temperature, which i think is too much since the liver tends to get dry. Some recipes suggest as low as 45 C (113 F), but on the other hand I don't want a "raw" liver taste.

Would 60 C (140 F) be a good compromise? Or 55 (131)? I don't want to take too high risks with bacteria either, since there are more people than I who will be eating it.

Any suggestions?
André

I have a simple taste - I'm always satisfied with the best.
grisell
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Re: Duck liver terrine (foie gras) - temperature?

Postby BriCan » Wed Mar 28, 2018 9:49 am

grisell wrote:Hello there, old and new friends!

It must have been seven years since my last post, but here I am again. :D

I want to make a duck liver terrine/paté (foie gras) from 100% duck liver. I have made this before and I have a good recipe when it comes to preparations, seasoning, method etc, so no problem with that.

My question is about the temperature. I used to run up to 70 C (178 F) internal temperature, which i think is too much since the liver tends to get dry. Some recipes suggest as low as 45 C (113 F), but on the other hand I don't want a "raw" liver taste.

Would 60 C (140 F) be a good compromise? Or 55 (131)? I don't want to take too high risks with bacteria either, since there are more people than I who will be eating it.

Any suggestions?


Greetings old friend ... we have missed you :)


As for you question we normally pouch in 175 degree F water until the internal temperature reaches 160 degrees F and is never dry
But what do I know
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Re: Duck liver terrine (foie gras) - temperature?

Postby wheels » Wed Mar 28, 2018 11:01 pm

Hi André,

In the UK 60°C for 45 mins or 65°C for 10 mins are safe cooking times. I would go for 65° for 10 mins for duck liver personally.

I know that you have a scientific background, so you may be interested in this:

https://www.food.gov.uk/sites/default/f ... Report.pdf

I know that it's chicken which is a completely different food safety issue, but you may find some parts relevant, or if not, at least of interest.

Phil

PS: The admin fairy has corrected the temp!
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Re: Duck liver terrine (foie gras) - temperature?

Postby grisell » Fri Mar 30, 2018 10:26 pm

Thank you for your reply. I bought two livers. The first one will be cooked tomorrow. It's now lying in its marinade. I will go for 60 C. If this will be good, I might go a little higher next time.

I will report back. Thank you.
André

I have a simple taste - I'm always satisfied with the best.
grisell
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Posts: 3171
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden


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