TERRINE OF FOIE GRAS and quince
Method
Terrine
Remove the veins from the liver and season it with the salt and pepper. Lay it out onto a sheet of plastic wrap and place the quince paste along the center, cut into bars 5/8 inch on a side.
Wrap the foie with the aid of the plastic, making sure the quince stays centered and the liver takes the shape of a cylinder. Once rolled and wrapped in plastic, vacuum seal it in a shrink bag. Scald in boiling water briefly so that the bag shrinks well and submerge it immediately in ice water.
Cook in a bain-marie at 70?C/158F for 30 minutes (60?C/140F center temperature). Once cooked, cool rapidly.
Cut the terrine into slices and coat the circumference with the chopped toasted pistachios.
Vinaigrette
Prepare the vinaigrette by blending the oil, truffle, vinegar and salt in a food processor.
Assembly
To assemble the dish, place a terrine slice in the center, and a stem lettuce, chervil and chive salad on the side. Sprinkle a few fleur de sel flakes onto the terrine and dress with the truffle vinaigrette.
Comments
Cooking the liver under the pressure of the vacuum prevents fat from escaping. The shrink bag also maintains the cylindrical shape of the foie more effectively. The fact that it is sealed in a sous-vide bag also makes rapidly cooling the terrine easier, since we can submerge it in ice water. Having excellent quality ingredients is vital to achieve good results with this method.
Cooking the liver under the pressure of the vacuum prevents fat from escaping. The shrink bag also maintains the cylindrical shape of the foie more effectively. The fact that it is sealed in a sous-vide bag also makes rapidly cooling the terrine easier, since we can submerge it in ice water. Having excellent quality ingredients is vital to achieve good results with this method.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (47g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 63 | ||
Calories from Fat: 40 (63%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2211mg | 76 % | |
Potassium 143.5mg | 4 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.9g | ||
Protein 2.3g | 3 % | |
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: 63
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.