DAVID ANSILL
Pif | Philadelphia, PA

A French country restaurant may seem a bit out of place next to the Italian market, but after tasting David Ansill’s savory French fare, it's apparent that his cuisine is anything but unintentional. Ansill trained at The Restaurant School and spent the following 14 years perfecting his dishes and honing his skills at renowned Philadelphia eateries such as the Rittenhouse Hotel, Judy’s Café, Café Nola, Cobblefish, Lucy’s Hat Shop and Continental. His latest endeavor is Pif, featuring a seasonal menu that changes almost daily. Ansill wanted to create the type of restaurant that you could dine at several times a week - a neighborhood favorite with the level of quality and sophistication of a destination restaurant.


Foie Gras Terrine
Chef David Ansill of Pif – Philadelphia, PA
Adapted by StarChefs

Yield: 12 Servings

Ingredients:

• 2 lobes foie gras, preferably grade “A”
• 3 Tablespoons cognac
• Salt
• Fresh ground pepper
• Sugar

Special equipment:
• 9-inch by 3-inch collapsible terrine mold
• 2-inch deep baking pan (for Bain-Marie)
• Brick or weight to cover terrine

Preheat oven to 350°F. Open foie gras at the seams and pull out as many veins as possible. Splash lobes with cognac. Season both sides with salt, pepper and sugar. Line terrine mold with plastic wrap. Place terrine pan in a bain marie and cover with foil. Bake for 8 minutes. Chill terrine overnight with a brick or weight on top.

To serve:
Slice 12 ( ¼-inch) slices of foie gras and place 3 slices on a plate. Garnish with course sea salt and pepper. Serve with toasted baguette.