a taste of France

A goose terrine recipe from france



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Ingredients


Goose terrine

La terrine D oie

to make 1.5kg / 3lbs

500g/ 1lb boned goose all fat removed

750g / 1½ lbs pork fat [ 250g / 8 ozs sliced ]

2 onions peeled and chopped

1 shallot peeled and chopped

fine herbs

8 flozs eau de-vei or brandy

2 eggs beaten

salt and pepper

1 tablespoon of chopped thyme

1 bay leaf crumbled


Set aside a few pieces of the goose.

Chop the rest with the unsliced pork fat, onions, shallot and fine herbs mix well.

Then add the eau de-vie or brandy mix well again.

Work in the eggs and season with salt and pepper.

Place a large slice of pork fat in the bottom of a terrine and put half the mixture in.

Then add the goose fillets and then the remaining mixture.

Cut the remaining pork fat into strips and place on the top in a cris cross pattern.

Sprinkle with the thyme and bay leaf.

Cover and place in a preheated oven 150c or 300f gas 4 for 2½ to 3 hours.



  • if you liked the goose terrine try the smoked salmon pate
  • Breton pate recipe
  • Chicken liver pate recipe
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