Foie Gras Terrine and Fig Jelly

Foie Gras Terrine and Fig Jelly

Foie Gras Terrine and Fig Jelly


Preparation method

For the Terrine:

1. Bring foie gras to room temperature & de-vein.

2. Combine all remainding ingredients and seal in a vac bag with the de-veined foie gras.

3. Marinade in the fridge for 1 hour.

4. Cook in a water bath @ 45˚c for 8 minutes.

5. While warm, re-emulsify the mix over an iced Bain Marie

6. Line terrine mould with cling film, pour in mixture and leave to set in the fridge.

For the Fig Jelly:

1. Slice figs into a pan with the port and simmer until figs are soft and flavour infused.

2. Pass through fine sieve or muslin.

3. Measure a pint of liquid out to 5oz sugar and 5g agar agar.

4. Bring this to the boil, whisk and ensure sugar dissolved and agar agar is combined.

5. Line a metal tray with oil spray and pour to approx 1-2mm deep, set level in fridge.


Presentation

1. Garnish with fig & cinnamon dressing, truffled chocolate Valrhona, baby watercress, red amaranth, fresh fig & truffle.

2. Serve with Pain d’Epicé.

Serves

Two portions.


Ingredients

  • 1 lobe foie gras
  • 2g espelette pepper
  • 25ml brandy
  • 25ml Madeira
  • Sel rose (pink salt)
  • Fresh truffle shavings
  • 6 Fresh figs
  • 1 pt port
  • 5oz caster sugar
  • 5g agar agar

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