We have received a number of email requests for the how to on making our hot foie gras terrine. The recipe does reside in the notebooks we have put on the site, though sifting through hundreds of pages of ideas searching for the desired gem can be daunting.
Hot Foie Gras Terrine
760g of foie gras that has been deveined and passed through a tammis (prior to cleaning and passing we soak our foie gras in sparkling water overnight and then bring it to just above room temperature in that water)
336g water (foie gras consomme could be used, though adjust the salt accordingly)
25g salt-sugar-pink salt blend
14.03g Methocel E4M
11.2g sheet gelatin
Place the puree of foie gras in a blender. Add the seasoning mixture. Bloom the gelatin in water (not the water in the recipe) Bring the water to a boil and whisk in the methocel to disperse it. Add the bloomed gelatin and then pour the entire mixture over the foie gras in the blender. Turn the blender on slowly and puree the mixture bing careful not to over blend and incorporate too much air. Pour the mixture through a fine meshed strainer into a bowl over an ice bath. Stir the mixture occasionally to chill evenly and quickly. Put the mixture into individual molds or a large terrine mold lined with plastic. Freeze the mixture. We then slice pieces off the terrine and saute in a medium hot pan on one side. We then place the pan in a low oven to set the foie gras and then flip it to sear the top side. Alternatively the frozen terrine can be deep fried and then warmed in the oven. The frying will sear and set the methocel around the whole piece. Be careful not to overcook the foie.
As a side note, this prepartion of foie gras in its unfrozen state can be used to make gnocchi (poach in warm water) or sheets or crepes (spread thin and warm in the oven)
* As a note, this is really the recipe and how we did it. We served this hot foie gras terrine this past Saturday evening to a few guests who found us through the website. They responded quite favorably to the preparation and yes the recipe works. Perhaps they can comment on the foie as well.
