Chef Brandon Kida
80 Columbus Circle
New York, NY 10023
(212) 805-8881

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Rabbit and Hudson Valley Foie Gras Terrine, Candied  Rhubarb, Shiso Vinaigrette
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  • Brandon Kida

    Rising Star Chef Brandon Kida
    Asiate | New York, NY

    Rabbit and Hudson Valley Foie Gras Terrine, Candied Rhubarb, Shiso Vinaigrette
    Adapted by
    Yield: 8 to 12 Servings


    Hudson Valley Foie Gras:
    1 lobe Hudson Valley foie gras
    2 tablespoons sea salt
    4 tablespoons sugar
    1 cup aged sake

    1 young rabbit, 2 to 2½ pounds
    3 pounds mirepoix  (celery, carrot, and onion)
    2 cloves garlic
    1 chopped tomato
    ½ cup dry white wine
    1 sprig thyme
    1 bunch parsley stems
    Salt and freshly ground black pepper
    3 quarts chicken stock

    Candied Rhubarb:
    2 stalks of forced rhubarb
    2 cups simple syrup
    1 tonka bean
    Sea salt to taste
    Silicone sheet
    Non stick spray

    Rhubarb Purée:
    2 large stalks forced rhubarb
    2 cups water
    ½ cup sugar

    Shiso Vinaigrette:
    20 pieces shiso leaf
    1 medium shallot, peeled and sliced
    ½ clove garlic
    3 tablespoons rice wine vinegar
    1 teaspoon Dijon mustard
    2 tablespoons mirin
    6 tablespoons grape seed oil
    Salt and freshly ground black pepper

    To Assemble and Serve:
    Sea salt
    Cracked pepper
    Olive oil
    Baby carrot
    Baby turnip
    Baby radish
    Wild strawberries

    For the Hudson Valley Foie Gras:
    Clean and remove all veins from the foie gras. Season the liver with salt, sugar, pepper, and sake.
    Wrap the foie gras tightly in plastic wrap, taking care to remove all air pockets, and cure overnight. The following day, preheat the oven to 500ºF. Remove the foie gras from the plastic wrap. Put the foie gras and any remaining liquid in an oven proof dish and bake in the preheated oven with the door ajar until the foie reaches an internal temperature of 165ºF. At this point it should look broken. Pass the foie through a chinois and place the mixture in a bowl. Set the bowl in an ice bath and continue whisking the foie to emulsify. As the mixture begins to cool, the emulsion will stabilize. The foie gras is ready when it is emulsified and attains the texture of peanut butter.

    For the Rabbit:
    Sear the rabbit on high heat until golden and reserve. In the same pot, sweat the mirepoix, garlic, and tomato until the onions are translucent. Deglaze with the wine and reduce to au sec. Return the seared rabbit to the pan, then add the thyme, parsley stems, salt, pepper and chicken stock. Bring the mixture to a simmer and continue to cook until the rabbit is tender and falling off the bone. Cool the entire mixture to 40ºF in an ice bath. Remove the rabbit from the braising liquid and proceed to pull the meat off the carcass and reserve. Strain and reduce the braising liquid by approximately 2/3, then cool the liquid in an ice bath until it reaches 40ºF. Add 3 tablespoons of the braising liquid to the reserved picked rabbit meat, then season.

    For the Rabbit-Foie Gras Terrine:
    Line a terrine mold with plastic wrap. Starting with the rabbit mixture, layer five alternating levels of foie and rabbit. Work quickly to ensure the liver does not melt. Place the terrine in the fridge for 2 hours until it has set.

    For the Candied Rhubarb:
    Preheat the oven to 200°F. With a hand peeler, peel long noodles of rhubarb.  The rhubarb noodles should resemble 3-inch long linguine.  Utilize the red portion of rhubarb.  The yield should be about 20 pieces per stalk, depending on size of stalk. Reserve. Bring the simple syrup to a simmer.  Add the tonka bean and infuse for 30 minutes. Spray the silicone sheet. Gently dip the rhubarb pieces into the syrup.  Allow excess syrup to drain. Spread the rhubarb pieces out onto silicone sheet and sprinkle with sea salt.  Bake in the preheated oven until crisp.

    For the Rhubarb Purée:
    Cut the rhubarb into 1-inch pieces and put it in a pot with the water and sugar. Put the pot over medium heat and cook until the rhubarb is soft. Put the mixture into a blender and purée on high speed until smooth. Pass the purée through a chinois.

    For the Shiso Vinaigrette:
    Blanch the shiso leaf to remove excess water.  In a blender, combine the shiso with the shallot, garlic, vinegar, mustard, and mirin.  Mix on medium speed until all the ingredients form a homogeneous paste.  After a paste is achieved, slowly incorporate the oil to form an emulsion. Season with salt and pepper to taste.

    To Assemble and Serve:
    Slice the terrine, season it with the salt, pepper, and olive oil, and plate it. Garnish the terrine with the carrots, turnips, radishes, microshiso, and berries. Spread the rhubarb purée on the plate. Finish with shiso vinaigrette and candied rhubarb.