Chef Ken Oringer of
Clio – Boston,
MA
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Foie Gras Terrine:
- 4 pounds foie gras, cleaned
- 1 ounce salt
- 3/8 ounce pink salt
- 3/8 ounce white pepper
- ¾ ounce sugar
- 1 dash Chartreuse
- Duck Fat
Candied Buddha’s Hand:
- 1 teaspoon fresh yuzu
- 1 Buddha’s Hand, sliced and blanched
- Simple syrup
Kaffir Lime Sauce:
- ½ cup kaffir lime juice
- 1 teaspoon agar
To Serve:
- ¼ teaspoon Malden salt
- ¼ teaspoon Grains of Paradise pepper
- ¼ teaspoon chives
- 1 grapefruit segmented
- 1 orange segmented
- 1 lime segmented
- 1 lemon segmented
- 1 teaspoon blood orange puree
- 1 orange, thinly sliced and dehydrated
Method:
For Foie Gras Terrine:
Season the foie gras with salt, pink salt, white pepper, sugar
and Chartreuse. Using cheesecloth, roll into a torchon and hang
in walk-in overnight. The next day, heat duck fat to 120°F.
Pour over torchon and let sit overnight until cooled. The next
day, remove torchon from cheesecloth and pack into a terrine mold,
making sure to eliminate all air pockets. Press with weights and
chill overnight.
For Candied Buddah’s Hand:
Steep yuzu and blanched Buddha’s Hand in simple syrup for
approximately 20 minutes, then remove and dry.
Kaffir Lime Sauce:
Bring kaffir lime juice to a boil. Whisk in agar and boil again.
Remove from heat and set aside.
To Assemble:
Cut two slices of chilled terrine. Top with Malden salt, grains
of paradise and chives. Arrange citrus segments and candied Buddah’s
hand on plate. Garnish with kaffir lime sauce and blood orange
puree. Top with a crumble of dehydrated orange.
