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Foie Gras Terrine
with Celery Root and Spaetzle Salad
recipe fileappetizersfoie gras terrine
Foie Gras Terrine
Serves Four

Mis en Place
Foie Gras Terrine
Celery Root and Spaetzle Salad

Special Equipment
1 24-ounce earthenware terrine mold, such as Le Crueset
Spaetzle extruder

For the Terrine
2 lobes fresh Grade "A" foie gras
2 teaspoons sel ruse
2 tablespoons sauterne or brandy
2 tablespoons Madeira - medium sweet
1/2 teaspoon freshly ground white peppe r
1/2 teaspoon salt

For the Spaetzle
6 eggs
2 cups all-purpose flour
Salt & pepper

For the Celery Root Salad
1 celery root, about 4-inches in diameter, peeled and cut into julienne
1/2 Granny Smith apple, cut into a julienne
2 tablespoons tomato concassÚ, cut into a julienne
1 teaspoon minced chives
2 tablespoons whole grain mustard
2 tablespoons extra virgin olive oil
1 teaspoon champagne vinegar
Salt & pepper

Foie Gras Terrine with Celery Root and Spaetzle Salad

Recipe by Chef Chris Ward

To make the terrine:
Remove the lobes of foie gras from the packaging and put in a large bowl. Let rest at room temperature for 1 hour. (They'll be easier to handle.) Being careful not to break up the lobes too much, try to remove as many of the large veins as possible with your fingers and the tip of a paring knife. If the lobes do break up, it's all right but it's better to have the pieces as large as possible to go into the terrine, so you won't get a mutilated look, which obviously takes from the appearance. Mix the sel ruse with the sauterne and Madeira. Pour over the lobes of foie gras and gently rub in the salt and pepper. Cover the bowl tightly with plastic wrap and let marinate for 6-8 hours.

Preheat oven to 250░F. Line the terrine mold with plastic wrap leaving extra plastic hanging off all sides. Carefully pour off the marinade. Place the lobes of foie gras in the terrine and press down as tightly as possible to eliminate any air pockets. Bring the edges of the plastic wrap over the top of the terrine. Don't worry, the plastic wrap won't melt.

Make a water bath by using a roasting pan that will accommodate the terrine mold. Place the terrine in the pan and fill the pan with hot water, coming up about 1/3 to 1/2 way up the sides of the terrine. Bake for 30-40 minutes. Remove the terrine from the oven and let rest for 1 hour. Remove the terrine from the water bath and peel back the plastic. With the edge of a spoon or spatula, scrape and discard as much of the fat as possible that has accumulated on the top of the terrine. Save the fat for use later (see p. TK) . Recover loosely with the plastic and refrigerate for 1 hour.

While cooling, cut a piece of heavy cardboard to fit snugly inside the top of the terrine and wrap a brick with foil. When time is up spoon off any additional oil, place the cardboard on the terrine and then the brick. This compression will allow the foie gras to settle tightly in the mold, forming a solid piece. Refrigerate for at least 24 hours and up to one week.

To make the spaetzle:
Break 6 eggs into a bowl. Whisk in the flour until evenly incorporated. Taste and season with salt and pepper. The batter should resemble very thick pancake batter.

Fill a 4-quart pot with salted water. Pour some of the batter in the hopper of the spaetzle extruder and slide back and forth. Cook for 2 minutes and remove with a slotted scooper into a bowl of ice water. Repeat each batch when the hopper is empty. Drain and refrigerate.

To make the salad:
Toss the celery root, apple, tomato, chives, mustard, olive oil, vinegar and the spaetzle together. Mix thoroughly. Season the salad with salt and pepper and reserve.

To assemble:
Remove the terrine from the mold by rapping a corner lightly against the counter. Carefully remove the plastic wrap and slice the foie gras into four 3/4-inch slices. Wrap up the rest of the terrine with fresh plastic and refrigerate.

Place equal parts of each salad on the center of each plate. Carefully top the salads with a slice of terrine and garnish with a julienne of apple soaked in lemon water and celery leaves. Serve.

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