Place terrine on 3 folded over paper towels in the bottom of a deep skillet and fill skillet with hot water to reach halfway up sides of terrine. Fill the pan halfway up the sides of the terrine with hot not boiling water transfer to oven and cook until internal temperature measures 120 degrees f on an instant read thermometer about 1 hour depending on the thickness of the terrine or mold.
Cook until internal temperature of foie gras.
How to make foie gras terrine.
Good quality liver and a simply amazing flavour much better than anything you can buy.
Preparing your own home made foie gras from raw is immensively satisfying.
Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper.
Place the terrine mould in a roasting tray filled with hot water so the water comes halfway up the sides of the terrine mould and cook for 1 hour 30 minutes or until the internal temperature of the foie gras is 480c when checked with a temperature probe.
2 in a china or clay terrine put the foie gras alternate ways up and cover with the lid then put the terrine on a baking tray to make a bain marie hot water in the tray so that the level comes to half heigh of the terrine.
How to serve foie gras terrine and torchon.
The foie gras can be packed into the terrine mold and marinated in wine overnight.
The closed porcelain terrine is nestled on a folded towel in a pan of hot water the towel holds the terrine still and placed in the oven.
Remember that foie gras is delicate so handle it with care.
This recipe is a bit tricky but quite within everyones grasp as long as you follow the 3 most delicate stages carefully.
In the terrine preparation the foie gras is actually steam cooked.
Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.
Run warm water over the outside of the terrine dish to loosen it slightly.
Foie gras terrine should be unmolded gently onto a clean cutting board.
I spread my foie on a triple layer of plastic wrap easier to work with than parchment paper carefully work it into an even square then sprinkle on the cure using a fine mesh strainer to get a perfectly even snow like coat.
Put a folded kitchen towel or 6 paper towels layered together in the bottom of a pan large enough to hold the terrine and set the terrine on top.
Foie gras is also softer before its been cured making it easier to roll and prevent air bubbles from forming.
Slice with a knife that has been dipped in hot water to make clean perfect cuts every time.
Torchon should also be sliced with a hot knife.
3 put in the oven and keep it in the oven during 45 minutes.
Sprinkle one third of sauternes in terrine and firmly press large lobe of foie gras smooth side down into bottom.
Home made terrine of foie gras.
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