Goose foie gras terrine
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Cooking time :
Total time :
Like 'A Sousceyrac'
For 6 servings
For 6 servings
- 1 nice goose raw foie gras (must be soft under the fingers)
- 6 grams of table salt
- 3 grams of freshly ground white pepper
- 2 grams of caster sugar
- 4 centiliters (1/5 cup) of red port
Progression
The day before :
1/ Take the foie gras out of the fridge 1 hour in advance so that it comes to room temperature.
2/ Separate the 2 lobes and, with an unsharp knife (like a vegetable peeler) incise each lobe starting from the most round end.
3/ When you find the big veine, pull it out gently with your knife, it will come out by itself easily and make you discover the other secondary beams of veins you will pull out as well.More details
4/ Season the open sides of the foie gras then, in a salad bowl, pour the port still on the same sides of the foie gras ; cover with a cling film and put it into the fridge for the night.
The "D" day :
1/ Pre-heat the oven (300°F).
2/ In a china or clay terrine, put the foie gras alternate ways up and cover with the lid, then put the terrine on a baking tray to make a bain-marie (hot water in the tray so that the level comes to half heigh of the terrine).
3/ Put in the oven and keep it in the oven during 45 minutes. It is cooked when, having inserted the point of a knife into the liver, a liquid comes out of it pale rose and not redish ; then take the terrine out of the oven and out of the bain-marie.
4/ cover the foie gras (after having removed the lid) with a small board topped with a 2 pound weight and leave it until the temperature have gone down to room temperature.
5/ The keep it for 2 days into the fridge before tasting it (for the melting of the tastes).
6/ For making slices, dip, for each slice, the blade of a knife in hot water before cutting the foie gras and serve it with a slice of grilled farmhouse loaf bread and a glass of weet white wine (like a late harvesting grape Alsace wine).
For measuring the necessary seasoning, put a piece of metal film on the scales, then weight the salt, complete with the pepper, then with the sugar. Blend the whole.
1/ Take the foie gras out of the fridge 1 hour in advance so that it comes to room temperature.
2/ Separate the 2 lobes and, with an unsharp knife (like a vegetable peeler) incise each lobe starting from the most round end.
3/ When you find the big veine, pull it out gently with your knife, it will come out by itself easily and make you discover the other secondary beams of veins you will pull out as well.More details
4/ Season the open sides of the foie gras then, in a salad bowl, pour the port still on the same sides of the foie gras ; cover with a cling film and put it into the fridge for the night.
The "D" day :
1/ Pre-heat the oven (300°F).
2/ In a china or clay terrine, put the foie gras alternate ways up and cover with the lid, then put the terrine on a baking tray to make a bain-marie (hot water in the tray so that the level comes to half heigh of the terrine).
3/ Put in the oven and keep it in the oven during 45 minutes. It is cooked when, having inserted the point of a knife into the liver, a liquid comes out of it pale rose and not redish ; then take the terrine out of the oven and out of the bain-marie.
4/ cover the foie gras (after having removed the lid) with a small board topped with a 2 pound weight and leave it until the temperature have gone down to room temperature.
5/ The keep it for 2 days into the fridge before tasting it (for the melting of the tastes).
6/ For making slices, dip, for each slice, the blade of a knife in hot water before cutting the foie gras and serve it with a slice of grilled farmhouse loaf bread and a glass of weet white wine (like a late harvesting grape Alsace wine).
For measuring the necessary seasoning, put a piece of metal film on the scales, then weight the salt, complete with the pepper, then with the sugar. Blend the whole.
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