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| Terrine of Smoked Hudson Valley Foie Gras |
| 12 Servings |
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| Ingredients |
1 1/2 lb Fresh Hudson Valley Foie Gras
1 T Salt
1/2 t White Pepper
2 Dash Fresh Grated Nutmeg
1 Shot Armagnac |
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| Method |
| Remove the veins from the Foie Gras, while allowing it to break into smaller (1 1/2 inch cubed) pieces.
Season with salt, pepper, nutmeg and Armagnac.
Place the mixture in a cool place and allow to marinate for approximatley one hour.
In a pie pan or a shallow ceramic container place into a
400 degree smoker, which is rich with hardwood smoke, for 3 minutes and remove from heat.
At this point place into a terrine mold and allow to cool
while covered for 24-48 hours before use.
To remove from the terrine place into a warm water bath momentarily and ease the Foie Gras out with a knife or metal spatula.
Slice one or two pieces off the Foie Gras and serve with toast points such as brioche and great with a chutney or a dried apricot and fig compote. |
| Ingredients for Apricot-Fig Compote |
1/3 C Rice Wine Vinegar
1 T Fresh Minced Ginger
1 clove Fresh Minced Garlic
1 1/2 C Dried Apricots, each sliced into thirds
1/2 C Chopped Dried Figs
1/4 C Dried Cherries
2/3 C Sugar
1 dash Madras Curry Powder
2-3 C Cold Water or as needed |
| Method for Apricot-Fig Compote |
| In a food processor, combine the vinegar, ginger and garlic and puree.
Pour into a heavy-bottomed 2 quart sauce pan and add the dried fruit and sugar.
Cover the contents of the pan with cold water and bring to
a simmer while occasionally stirring.
Continue to cook in this manner for an hour, while
continuing to cover with cold water throughout the cooking
process.
Let the compote cool completely before using. |
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