Foie Gras Terrine w/ Sudachi Gel
Makes 6-8 Servings
This recipe is a great way to make use of cheaper Grade C Foie Gras or odd bits of foie that are left after cleaning & searing higher grade lobes of foie.
INGREDIENTS
- 1 1/2lb Grade C Foie Gras
- 1/3 Cup Brandy
- Salt and Pepper
- 1 bunch of Mint
- Micro Radish Greens
- Lemon Zest
- 1 package of Shortbread Cookies
- Plus: 4oz Sudachi Fluid Gel Recipe
- Optional: 2 tbsp Heavy Cream
DIRECTIONS
- The Day Before:
1
Break down lobes of foie gras, removing the major veins and any obvious connective tissue using a paring knife. Don’t worry about breaking the foie in to small pieces or it not looking pretty.
2
Place the pieces of foie in to ice water overnight to draw out any excess blood.
- The Next Day:
3
Remove the pieces from the ice water and place on a towel to dry.
4
Bring a pot of water to a slight simmer.
5
Pour half of the brandy into a frying pan, get it hot and carefully light it with a long match, aim n’ flame, etc.
Let it burn, cooking off the alcohol, then let it cool. Pour the remaining portion, with the un-flambe’d remainder in a sous vide bag or boilable zip top bag.
Let it burn, cooking off the alcohol, then let it cool. Pour the remaining portion, with the un-flambe’d remainder in a sous vide bag or boilable zip top bag.
6
Towel dry the foie gras pieces, then season them with salt & pepper. Add them to the bag with the brandy.
7
If using a sous vide bag, vacuum seal it, being careful not to get the liquid into the sealing area.
If using a zip top bag, carefully place it in a water bath, lowering it in until the air is pushed out (using the Archimedes principle). Close the bag with as little air in it as possible.
If using a zip top bag, carefully place it in a water bath, lowering it in until the air is pushed out (using the Archimedes principle). Close the bag with as little air in it as possible.
8
Place the bag in a pot of lightly simmering water. The foie gras will begin to render and become soft. Remove the bag after 10-12 minutes.
9
Open the bag and remove the contents (fat, liquid & solids). Press the contents through a fine metal sieve using a dough scraper or similar tool.
10
If using the cream: Whisk in the cream to emulsify.
If not emulsifying, simply place the mixture in the fridge to cool slightly, just until it will come together. Season to taste.
If not emulsifying, simply place the mixture in the fridge to cool slightly, just until it will come together. Season to taste.
11
Grease a 2-inch deep casserole dish using a non-stick spray, then wipe out the excess. Line the dish with a layer of plastic wrap.
12
Pour the foie mixture in to the casserole dish and place it in the refrigerator to set.
13
Once completely set (an hour or so if your fridge rocks), flip the terrine out on to a cutting board. Remove the plastic wrap and cut the terrine into portions.
14
Serve the terrine portions with crumbled shortbread cookies, fresh mint, raspberries, lemon zest and citrus fluid gel.
Recipe by Jake Vorono
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Comments 2
This recipe sounds awesome. But – you don’t tell me what temperature to set my sous vide at to cook the foie gras.
Hi Brad,
Thanks for reading! Despite using a boilable/sous vide bag for the terrine, we actually cooked the terrine in a pot on the stove. I wasn’t in the kitchen that day to take the temperature, but the visual directive from the chef was “lightly simmering”. The temperature and time (10-12 minutes) are high enough/low enough to not really necessitate a sous vide rig.
That said, I know sous vide would be convenient for this application, and help ensure success. I’m sorry I don’t have a temperature to offer you!
Matthew
Marx Foods