Foie terrine, crunchy coffee caramel, kabocha squash puree, kabocha squash balled and cooked in apple juice, raddicchio dressed with apple cider vinegar. Ocean Spray jellied cranberry sauce from a can, presented and sliced tableside (not pictured). Yum.
Foie Terrine
Whole "A" foie lobes, cleaned and deveined, cured, bagged individually, then cooked 57C for 30 minutes, and held in cold but not icy water for 3 minutes. Then I removed the foie and fat from the bags, reserved the fat, wiped off the lobes with paper towels, re-bagged them in less rigid plastic bags, and pressed the lobes into custom 6" by 3.5" terrine molds and chilled completely. They'll last that way for a week or two at least. When ready to serve, remove from molds while still very cold, slice with a hot, clean knife, and let temper before serving.
Posted by Barzelay on 2011/01/30 @ 15:39 | Comments (1) | Lazy Bear, Poultry
Comments
"Then I removed the foie and fat from the bags, reserved the fat, wiped off the lobes with paper towels, re-bagged them in less rigid plastic bags"
What happens to the foie in the bags while they are SVing? Does fat separate out and float around?
Posted by: sygyzy at January 31, 2011 1:23 PM