Terrine de Foie Gras (keto-modified)
Duck Liver Terrine with Cornichons and Keto Crackers (or no crackers)
Yes, with a tweak: request no brioche, toast, or any sweet preserves/jams (e.g., fig jam). About 6g net carbs per serving.
What it is
A luxurious preparation of fattened duck liver, often cured and gently cooked, then pressed into a terrine. Served chilled, it boasts a rich, buttery flavor and smooth texture. Traditionally accompanied by toasted brioche or crusty bread, and usually fig jam or cornichons.
Key ingredients
Duck liver (foie gras), port wine/cognac, salt, pepper, cornichons.
How to make it keto
Request no brioche, toast, or any sweet preserves/jams (e.g., fig jam). Ask for additional cornichons or a simple green salad as a side. If available, request keto-friendly crackers, otherwise consume as is.
Watch out for
Very high carb risks from traditional accompaniments: brioche, toast, sweet fruit preserves/jams. Some recipes might use a small amount of sugar or fortified wine in the curing process, which can add trace carbs. Cornichons have minor carbs.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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