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Foie Gras Terrine
recipe fileappetizersfoie gras terrine
Foie Gras Terrine
Makes One Terrine

2kg Foie Gras
100g black truffles
1 large celeriac (celery root)
10g salt 5g pepper
10g cognac
1tsp of sugar

Mache Leaves
Truffle Olive Oil
Truffle Juice
Chervil Balsamic
250g blanched julienne of celeriac

Foie Gras Terrine

Recipe by Chef Simon Scott

Peel and thinly slice the celeriac. Cut the foie gras into even slices and remove any blood clots and veins. Season with salt, pepper and sugar. Pan fry in a hot pan until soft. Keep excess fat that comes from the foie gras. Thinly slice the truffles and flame with a little Cognac.

Add the fat retained from the foie gras and remove from the heat. Line a Le Creuset terrine with clingfilm (plastic wrap), then carefully line with the thinly sliced celeriac, which has been well cooked in boiling salted water. Now begin to layer the terrine with celeriac, then foie gras and truffles. Repeat this until the terrine is full. Carefully wrap over the celeriac and press under a weight all night. Turn out and cut a generous slice. Place just down from the center of a plate with a bouquet of mache salad and julienne of celeriac tossed in olive oil and topped with a slice of black truffle at the head of the plate......

Serve with plenty of toasted whole wheat baguette & brioche.

Copyright © 2008