Terrine Of Foie Gras Recipe
Riesling jelly, toasted hazelnuts, Triple crunch mustard, Sour cherry reduction and quick pickled cherries. Sea salt brioche.
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Ingredients
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Terrine
Riesling Jelly
Toasted Hazelnuts
Triple Crunch Mustard
Sour Cherry Reduction
Quick Pickled Cherries
Sea Salt Brioche
Method
Terrine Preparation
- 1
Prepare the Foie Gras
Remove the veins from the foie gras and season with salt and white pepper. Place in a terrine mold and pour heavy cream and Riesling wine over.
- 2
Bake the Terrine
Cover the mold with foil and place in a water bath. Bake in a preheated oven at 150°C (300°F) for 30-40 minutes or until set. Let cool and refrigerate overnight.
Riesling Jelly
- 3
Toasted Hazelnuts
- 4
Toast the Hazelnuts
Preheat oven to 180°C (350°F). Spread hazelnuts on a baking sheet and toast for 10-12 minutes until golden. Let cool and chop coarsely.
Triple Crunch Mustard
- 5
Prepare the Mustard
In a bowl, mix whole grain mustard, Dijon mustard, and honey until well combined.
Sour Cherry Reduction
- 6
Make the Reduction
In a saucepan, combine sour cherries, sugar, and red wine vinegar. Simmer until thickened, about 15-20 minutes.
Quick Pickled Cherries
- 7
Pickle the Cherries
In a bowl, combine white wine vinegar, sugar, and salt. Add pitted cherries and let sit for at least 30 minutes.
