Barbequed Eel and Hudson Valley Foie Gras Terrine

Adapted by
March 2006
Yield: 20 Servings


Foie Gras Terrine
2 pounds Hudson Valley foie gras, brought to room temperature
1 teaspoon fine sea salt
1 teaspoon fine sugar
5 tablespoons plum wine
1/8 teaspoon pink salt
1 gallon duck fat
2- inch by 2½-inch by 20-inch terrine mold
Barbecued Eel and Sauce
½ cup plum wine
½ cup sake
250 grams white sugar, plus 125 grams
4 quarts spring water
4 pounds freshwater eel fillets
¾ cup soy sauce
½ teaspoon saba (reduced grape must) per serving


For Foie Gras Terrine:
Separate the two lobes of the foie gras and remove all veins, trying to keep the foie intact. Lay foie on a sheet pan that has been seasoned with salt, sugar and plum wine. Add more salt, sugar and plum wine to the top portion of the foie. Dust the entire lobe with pink salt (curing salt). Wrap with plastic film and place in walk-in for 24 hours.

Place cheesecloth inside terrine mold, making sure to have 2 feet of extra cheesecloth at both ends. Start placing foie inside terrine mold, pressing product down firmly. Continue adding foie and pressing down with your hand so no air pockets are visible. Wrap the remanding cheesecloth around the terrine and tie with butcher string as if you were tying a roast.

Bring duck fat to 180°F in a large pan big enough to accommodate the terrine mold.
Place terrine inside duck fat and cook for 70 seconds per side of the terrine mold. Take terrine out of the duck fat and place in refrigeration. After 1 hour, place a heavy weight, e.g., juice cans or a brick, to weigh it down.

For Barbecued Eel and Sauce:
Place plum wine, sake, sugar and spring water in a pot. Bring to a boil and add eel fillets. Turn heat down to low. Cook for 30 minutes without boiling. Remove eel from liquid and let cool. Place an additional 125 grams of white sugar and ¾ cup soy sauce to the pot. Reduce mixture until a thick glaze forms.

To Assemble and Serve:
Slice a 2 –ounce cube of foie gras and place on a plate. Cut eel to the same size and brush sauce over eel. Caramelize eel under the salamander. Once caramelized, place eel on top of foie. Spoon ½ teaspoon of Saba around plate.

Wine Pairing:
Elio Perrone Bigaro Rosato 2005