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Foie Gras Recipes: Terrine of Foie Gras with Mesclun, 100-Year-Old Balsamic Vinegar, and White Truffle Oil

This foie gras terrine is layered with fresh spinach leaves and served with a black truffle salad with aged balsamic vinegar and white truffle oil.

Ingredients:

• 1/2 to 1 lobe of Grade A Foie Gras
• Salt and white pepper
• 3 to 4 tablespoons of Sauternes
• 3 to 4 tablespoons brandy
• 1 bunch spinach leaves, cleaned and stemmed
• Oil for mold
• 2 to 3 roots salsify
• 2 cups loosely packed mesclun leaves
• 8 teaspoons white truffle oil
• 8 teaspoons 100-year-old balsamic vinegar
• 8 teaspoons reduced beet juice
• 2 tablespoons julienned black truffles
• Fleur de Sel and black pepper

Instructions:

Cut 1/2 – 3/4 inch slices of foie gras from the lobe and devein them. Lightly season with salt and white pepper. Marinate in the Sauternes and brandy for several hours.

In a non-stick pan over medium-high heat, quickly sear the foie gras slices on both sides. Do not overcook. Cool the foie gras slightly on paper towels. Wilt the spinach leaves in the foie gras fat and blot on a paper towel. Season the spinach lightly with salt and pepper and allow to cool. Rub the terrine mold with a little oil and line it with plastic wrap. Arrange a layer of foie gras slices in the terrine, and top with a layer of spinach. Continue the layering process until the mold is filled. Press down and drain off any excess fat; cover and refrigerate for 2 to 3 hours.

Peel the salsify roots and slice them length-wise with a vegetable peeler into 12 or 16 thin strips. Place the strips on a non-stick sheet pan or parchment paper and bake at 375 degrees until golden and crispy, about 5 or 6 minutes.

Assembly: Cut 1/2 inch slices (or the desired thickness) of the foie gras terrine. Place a mound of mesclun greens in the center of each plate and top each with 2 slices of the terrine. Arrange the salsify around the terrine. Drizzle some white truffle oil and balsamic vinegar on the greens and around the plates. Drizzle some Beet Juice around the plate. Top the greens with the julienne of black truffle. Season with a little kosher salt and black pepper.

This recipe is one of many wonderful recipes featured in Charlie Trotter’s by Charlie Trotter, published by Ten Speed Press.

Serves 4

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