Terrine de Foie Gras (with Cornichons and Mustard)
Foie Gras Terrine with Pickled Gherkins
Yes, with a tweak: request no brioche, toast, fig jam, fruit compotes, or other sugary accompaniments. About 3g net carbs per serving, lower than 9 in 10 French dishes.
What it is
A luxurious preparation of duck or goose liver, gently cooked and pressed into a rich, smooth terrine, served chilled with tangy cornichons (gherkins) and sharp Dijon mustard.
Key ingredients
Foie gras (duck or goose liver), Sauternes wine (minimal residual carbs if cooked off), salt, black pepper, cornichons, Dijon mustard.
How to make it keto
Request no brioche, toast, fig jam, fruit compotes, or other sugary accompaniments. Specify only cornichons and Dijon mustard.
Watch out for
Almost always served with brioche, toast, or sugary fruit jams/compotes. Some recipes might incorporate a small amount of sugar into the terrine itself or use sweet wines heavily.
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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