Wednesday, November 20, 2013

FOIE GRAS TERRINE



Foie Gras, due to it's perceived animal cruelty factor, is currently a dicey food item. Banned in California now, celebrity chefs changing suppliers and yet not even discussed in the country where it's originating from. 
While everyone is entitled to their opinion, after all I have my own, I can't stand the preaching that goes along with it. 

Anyway. All it takes are usually three ingredients, four if you want to add some extra aroma, and some patience. Foie Gras Terrine is not something you make in the morning and eat for dinner. 
My process starts on Tuesday for a Saturday appetizer. On Tuesday I get the liver and let it marinate in Salt, Pepper and Pineau (sub with any flavor you like), Wednesday a short cooking process before the pressed Terrine goes into the fridge for a three day "cure" to let all flavors develop. 

When you buy Foie Gras, my suggestions are to go for a deveined lobe (it's a messy process) and the best quality you are willing to pay for. The second one this year I purchased at a supermarket, not at the butcher and as you can see from the after cooking result, it lost too much fat in the process. 
But the taste is still very very good.


THE FOIE, SALT, PEPPER AND SOME PINEAU

MARINATE TO YOUR TASTE

LET IT SIT IN THE FRIDGE FOR A DAY

PREPARE A BAIN MARIE (WATER BATH)

COOK AT 160c FOR ABOUT 25 MINUTES

SPOON OFF SOME  FAT AND COMPRESS THE LIVER WITH A HEAVY SOMETHING

AFTER ONE DAY, MELT THE EXCESS FAT

POUR OVER THE TERRINE AND LET IT SIT FOR A FEW DAYS

THE TERRINE LASTS FOR A WHILE IN THE FRIDGE, BUT IT NEVER DOES AROUND HERE....GONE FAST

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