Friday, March 27, 2015

Terrine de Foie Gras

Expensive? Yes. Delicious? Yes. Hard to make? Nope. Terrine de Foie Gras is just about the easiest of the old time “haut cuisine” dishes to make. Just duck liver (the foie gras) a little sweet wine, salt and pepper. Here’s how it works:

The Liver

This is by far the hardest part: cutting out the various veins and nerves. And it’s not really hard, just messy and time consuming. Neatness doesn’t really count since we’re going to jam everything into the terrine anyway.

You end up with a pile of liver and a pile of veins and nerves

The liver goes into a bowl with a little salt and some sweet wine. I used the traditional Sauternes, but Bocuse and others call for Port. I suspect that any sweet, deeply flavorful wine will work just as well. Once well mixed the liver goes into the refrigerator for a couple hours.

Then you just jam everything into a small (that’s a 3 cup) terrine lined with plastic wrap.

And into a bain-marie in a 200° F oven until the internal temperature reaches 115° F.

Pour off the tasty duck fat and save it for fried potatoes. Press the contents of the terrine for a couple hours, then back into the ‘fridge for a couple days.

While the terrine is settling in, make the Sauternes Jelly. If, like me, you bought half a bottle of Sauternes you’ll have almost exactly the right amount left over to make Sauternes Jelly.

Two days resting in the 'fridge and there you have it!


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