DUCK with pears and pistachios in terrine (Roca)
Ingredients
1 lb. duck meat
1 lb. pork jowl
7 oz. duck liver
5 1/3 oz. crust-free bread
2 2/3 oz. spring onion
8 4/5 oz. pears
5/8 cup cream
1/3 cup cognac
1 5/8 tbsp. salt
1/2 tbsp. pepper
1 tsp. juniper
7/8 tsp. cinnamon, ground
2 tbsp. olive oil
Other
arugula leaves
Pear puree with cardamom
3 pears
1 2/5 oz. butter
5 cardamom seeds
soning mixture
1 3/4 oz. pistachios, shelled
3 1/2 oz. duck liver
3 1/2 oz. foie gras terrine
3 1/2 oz. duck meat
1 tbsp. cognac
1 tbsp. olive oil
grette
2/5 cup olive oil
2 tbsp. Cabernet Sauvignon vinegar
Method
Filling
Cut the duck meat, pork jowl and duck liver into approximately 1-inch dice. Finely dice the spring onion. Peel the pears, quarter and core them, then finely dice. Soak the bread in the cream. Saut? all of the cut meat in a pan with a bit of oil. Season with the salt, pepper, juniper and cinnamon. Allow it to brown for a few moments. Remove from the pan, add the soaked bread and cognac, and mix well.
Saut? the pear and spring onion in a pan over low heat. Mix with the rest of the filling and allow to cool. Run the filling through a food processor.
Seasoning mixture
Chop the liver, duck meat and foie gras terrine into 2/5-inch dice. Quickly saut? the duck liver and meat in hot oil and season. Remove from heat, drain and allow to cool. Then add the terrine and cognac.
Terrine
Combine the filling with the seasoning mixture. Fill a terrine mold with this preparation and vacuum seal it in a shrink bag. Submerge it in boiling water to shrink. Cook the terrine in a cooking thermos (bain-marie) or steam oven at 75?C/167?F for 2 hours. We should reach a
center temperature of 63 0 C/145.4?F. Once cooked, cool rapidly in a blast cooler or ice water bath. Keep refrigerated for 24 hours
before serving.
Pear puree with cardamom
Peel and dice the pears. Simmer in a saucepan with the butter and cardamom for 10 minutes over low heat. Blend and strain.
Vinaigrette
Combine the oil and vinegar to make a vinaigrette.
ASSEMBLY
Place a portion of duck terrine in the center of a plate. Arrange a few arugula leaves on the side. Add a tablespoon of pear puree and, last, drizzle with the vinaigrette.
Comments
Cooking sous-vide integrates the flavors better and cooks the terrine more uniformly. Also, the pressure of the shrink bag helps to compact the elements of the terrine more effectively.
Cooking sous-vide integrates the flavors better and cooks the terrine more uniformly. Also, the pressure of the shrink bag helps to compact the elements of the terrine more effectively.
Another work of possible genius by Jean Roca and Salvador Bruges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (954g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 7169 | ||
Calories from Fat: 7167 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 796.3g | 1062 % | |
Saturated Fat 114.1g | 570 % | |
Monounsaturated Fat 576.8g | ||
Polyunsanturated Fat 83.5g | ||
Cholesterol 21.5mg | 7 % | |
Sodium 85.1mg | 3 % | |
Potassium 466.5mg | 12 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 25.6g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7169
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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