Foie Gras Terrine with Cranberry Gelee, Brown Butter and Balsamic Purée, Duck Fat 'Snow,' Thyme and Fennel Cracker
Recipe courtesy of Chris Mahler, Restaurant Chef, Austin Country Club
Ingredients
- Ingredients for the Cranberry Gelee:
- cranberries - 300 gms., fresh or frozen
- sugar - 200 gms.
- water - 250 gms.
- orange juice - 100 gms.
- ground cinnamon - 1 gm. (approximately 1/2 tsp.)
- ground cloves - 0.5 gms. (approximately 1/4 tsp.)
- ground nutmeg - 0.5 gms. (approximately 1/4 tsp.)
- agar agar powder - 2 gms.
- Ingredients for the Foie Mousse:
- foie gras - 300 gms., cleaned and trimmed
- heavy cream - 250 gms.
- egg yolks - 2 ea.
- agar agar powder - 2 gms.
- salt - to taste
- white pepper - to taste
- cognac or brandy (optional) - a splash for added flavor
Instructions
Procedure for the Cranberries:
- Combine the cranberries and water in a saucepan. Bring to a boil, then reduce heat and simmer until the cranberries burst and soften, about 10 minutes.
- Blend the cranberry mixture until smooth. Strain through a fine-mesh sieve to remove the solids, leaving a smooth cranberry juice.
- Return the cranberry juice to the saucepan. Stir in the orange juice, sugar, cinnamon, cloves, and nutmeg. Heat gently, stirring until the sugar dissolves.
- Dissolve the agar agar in a small amount of cold water. Add this to the cranberry mixture. Bring to a boil and simmer for 1-2 minutes to activate the agar agar.
- Pour the mixture into molds or a dish. Allow it to cool to room temperature, then refrigerate for at least 2 hours or until set.
Procedure for the Foie Gras:
- Lightly season the foie gras with salt and pepper. Sauté it in a pan over medium heat for a few minutes on each side, until it is just cooked through but still pink in the center. Remove from heat and let it cool slightly.
- In a food processor, blend the cooked foie gras until smooth.
- In a saucepan, heat the heavy cream until just about to boil. Dissolve the agar agar in a small amount of the hot cream, then whisk this mixture back into the rest of the cream.
- In a separate bowl, whisk the egg yolks. Gradually add some of the hot cream mixture to the yolks to temper them. Return this mixture to the saucepan and cook gently, stirring constantly, until it thickens slightly. Do not let it boil.
- Combine the foie gras puree with the thickened cream mixture and blend until smooth. If using, add a splash of cognac or brandy.
To Assemble:
- Pour 100 gms. of cranberry gelee into cylinder mold. Let set.
- Pipe foie mousse on top of gelee and freeze.
- When hard pop mousse out of mold and plate with other components.
