Rich and silky, fresh foie gras is one of the world's great foods. But until the mid-80s, due to importation restrictions and without domestic production, none was available here. Michael A. Ginor, proprietor of Hudson Valley Foie Gras, was among the first to establish production of domestic duck foie gras, which excited the livers' current popularity. Foie Gras: A Passion, by Ginor and Mitchell Davis,
Terrine of Foie Gras with Cognac Aspic
Recipe from:
Foie Gras
by Michael A. Ginor,Mitchell Davis,Andrew Coe,Jane Ziegelman Cookbook Heaven at
Recipelink.com
This terrine by Jacques Pépin actually combines the techniques of both a classic terrine and a torchon. By wrapping the liver in a dish towel, or torchon, before placing it in the terrine, Jacques is able to remove some of the fat that renders once it's cooked without altering the shape or texture of the finished product. This classic foie gras preparation calls for classic accompaniments, such as Cognac aspic, fresh brioche, and Sauternes.
YIELD: 8 to 10 appetizer servings
FOIE GRAS
1 1/2 teaspoons coarse salt
1 teaspoon sugar
1/2 teaspoon white pepper, freshly ground
2 teaspoons unflavored gelatin
1/4 teaspoon saltpeter (optional)
1 foie gras, about 1 1/2 pounds, cleaned for low-heat cooking
3 tablespoons Cognac
COGNAC ASPIC
2 leeks, greens only, coarsely chopped
2 stalks celery, coarsely chopped
1 small carrot, coarsely chopped
1/2 cup fresh chervil, loosely packed
2 large sprigs fresh tarragon
3/4 teaspoon black pepper, freshly ground
1 1/2 teaspoons coarse salt
4 envelopes unflavored gelatin, about 3 tablespoons
2 egg whites
1 cup dry white wine
4 cups chicken or beef stock, or a combination
3 tablespoons Cognac
SERVICE AND GARNISH
Fresh chervil
1 small black truffle, cut into julienne (optional)
Brioche
SPECIAL EQUIPMENT
Butcher's twine
Terrine with cover
Wood block to fit terrine
1- to 1 1/2-pound weight
Cheesecloth
FOIE GRAS
In a small bowl, combine all ingredients except the foie gras and Cognac. Sprinkle the foie gras with this mixture. Place the large lobe of the foie gras on a clean kitchen towel and arrange the smaller lobe and any scraps that broke off during cleaning on top. Wrap the towel carefully around the foie gras to compact it into a tight mass. Tie the ends of the towel tightly with butcher's string - wrapping the string around the foie gras to help maintain its shape - and place the foie gras in a terrine mold. Pour the Cognac on top.
Preheat the oven to 225 degrees. Cover the terrine with a lid and cover the entire terrine with aluminum foil, securing the foil around the edges. Place the terrine in a roasting pan and fill the pan with tepid water so that it comes at least two-thirds of the way up the outside of the terrine. Set in the preheated oven and bake for 1 hour. The inside of the foie gras should reach approximately 130 degrees. Remove from the oven.
Remove the foil and the lid and set the wood block on top of the liver. Place the weight on top of the wood and refrigerate overnight. The following day, scrape off the surface fat and remove the piece of wood. Run a knife around the towel-encased foie gras to release it. Pull on the towel to unmold; if it doesn't unmold easily, warm the terrine slightly by immersing in hot water. Unwrap the foie gras and clean away any visible fat by wiping with a paper towel. Refrigerate.
COGNAC ASPIC
In a small saucepan, combine the leeks, celery, carrots, chervil, tarragon, pepper, salt, and gelatin. Add the egg whites and stir in the white wine. In a separate saucepan, bring the stock to a boil and add while hot to the gelatin mixture, stirring to combine. Cook this mixture over a medium-high flame, stirring until it comes to a strong boil. Stop stirring, remove from the heat, and set aside for about 15 minutes. Do not stir. Strain the aspic into a saucepan through several layers of cheesecloth. There should be about 2 cups. Let cool for a few minutes and add the Cognac. Pour the aspic into a bowl and refrigerate until firm.
SERVICE AND GARNISH
Slice the foie gras into eight to ten even pieces. Arrange the slices on the serving plates. Cut the aspic into rough cubes and sprinkle around the foie gras. Garnish with sprigs of fresh chervil and julienned truffle. Serve with brioche.
CHEF NOTES If the foie gras is to be kept longer than three days, it should be wiped clean with a paper towel to remove any juice or liquid, placed back in the terrine, and covered with clear fat - preferably duck or goose fat - and butter, so the liver is completely immersed in the fat and air cannot get to it. Packed this way it can keep for several weeks if refrigerated. Saltpeter, actually potassium nitrate, is available in drug stores and some specialty shops. It helps the foie gras maintain a desirable pink color; without it the liver may turn grayish, but the flavor will not be affected. You can use any black truffle for this recipe; however, Tuber melanosporum has the most pronounced flavor.
WINE RECOMMENDATION Château d'Yquem, 1989 (Sauternes), or another high-quality sweet wine, preferably from Sauternes
