Foie “Terrine”

January 27, 2008 by seanbrock

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Recently I have been thinking alot about cold foie gras preparations…the textures that are available, the refinement, the flavor, the mouthfeel, the romance of the entire process..while not 100 percent happy with this experiment I think we are headed in the right direction

First we cleaned the foie gras, then we soaked it for 24 hours in carbonated milk flavored with gran marnier….after a quick dunk in some ice water, we cleaned it again, checking for any gnarly veins or bruises….then we cure it with tcm, salt and sugar… next we cook the foie at 37 degrees C for 1 hour, then we cleaned it again…the mixture was cooled and then pushed through a tammis….next, into the kitchen aid with the paddle attachment and beaten for a quick minute…now it is ready to cast and chill

 we served this with some garden beats, saba and finished it with grated Tennesse truffles tableside with some hot toasted brioche…i think next time the puree will spend some time in the vaccum chamber to remove any air pockets.

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