Faux Gras 2.0

The recipe

I understand that many of you won’t be able to visit Gauthier Soho this Christmas or purchase our faux gras for economic reasons or because you live too far away. So here’s my recipe – the real one. The one we’ve developed with my chefs and which I believe most closely resembles the original foie gras atrocity. I hope you can make it at home this Christmas and share it with everyone who thought they couldn’t celebrate without a slice of duck or goose delicacy. I intentionally shared our real recipe – the same as the one we share in our kitchen – because it deserves to be shared with as many people as possible.

Merry Christmas!

Faux Gras Terrine

For a 25 cm terrine – serves 10 to 12

Ingredients

Terrine Base

• 900 g cashew nuts (soaked beforehand)

• 180 g cacao butter

• 180 g neutral coconut oil

• 80 g miso

• 2 tbsp soy sauce

• 50 g nutritional yeast

• 2 tbsp tahini

• 20 g caster sugar

• Beetroot powder or 2 tbsp very dry beetroot purée, or if not available, 3 drops natural red food colouring

• Salt and pepper

Seasoning for the “lobes”

• Cognac

• Port

• Beetroot powder or purée (or 3 drops natural colouring)

• 20 g caster sugar

• 10 g salt

• Freshly ground pepper (generously)

Method

1. Prepare the base

1. Blend the soaked cashews with all the ingredients for the terrine base.

2. Add the colouring (beetroot or drops) last, very gradually. Aim for a very pale pink — if you add too much, you’ll end up with a Barbie terrine!

2. Shape the “foies”

3. Divide the mixture into three portions and roughly shape them into small liver-like lobes.

4. Wrap each one in cling film and refrigerate for 4 hours.

3. Season the lobes

5. Remove the cling film and place the “foies” on parchment paper.

6. Drizzle with cognac and port, then add the salt, sugar and pepper.

7. Turn them over so they are evenly coated on all sides.

8. Cover with another sheet of parchment paper and refrigerate for at least 12 hours.

4. Assemble the terrine

9. Line a 25 cm terrine dish with cling film.

10. Place the three “foies” inside, one on top of the other.

11. Press firmly with a weight (or something heavy) to pack everything tightly.

12. Refrigerate for 24 to 48 hours so the terrine can firm up and develop full flavour.