Terrine de Foie Gras (sans Pain/Confiture)
Foie Gras Terrine (No Bread or Jam)
Yes, with a tweak: absolutely omit all bread, toast, brioche, or crackers. About 4g net carbs per serving, lower than 7 in 10 French dishes.
What it is
A rich and decadent preparation of duck or goose liver, typically served chilled as a terrine or pâté. Traditionally accompanied by toasted bread or brioche and a sweet fruit preserve, which must be omitted for keto.
Key ingredients
Foie gras (duck or goose liver), salt, pepper, often a touch of Armagnac or Port wine (most alcohol cooked off), cornichons (optional).
How to make it keto
Absolutely omit all bread, toast, brioche, or crackers. Request no accompanying fruit jams, onion confit, or other sweet preserves. Can be served simply with a few cornichons (gherkins) which are low in carbs.
Say this to the waiter (French)
La Terrine de Foie Gras sans pain, toast ou confiture s'il vous plaît. Simplement nature, peut-être avec des cornichons.
Please serve the Terrine de Foie Gras without bread, toast, or any sweet confit. Just plain, perhaps with cornichons.
Watch out for
The primary carb risks are the accompanying bread/crackers and sugary fruit jams/compotes. A tiny splash of wine or Armagnac in the preparation is usually negligible after cooking.
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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