Foie gras may be banned in Chicago, but that hasn’t stopped Adam Schop from sneaking this wonderfully textured dish to prime customers (the trick: make it free! Foie gras is legal in Chicago as long as you don’t charge for it). Schop’s terrine switches it up, alternating dense, creamy layers of poached foie gras mousse with soft, almost jelly-like slices of seared foie gras. Textures and flavors meld together – it satisfies cravings for both poached and seared – and really, what goes better with foie gras than…more foie gras? The high fat content of the liver eliminates any need for aspic; simply layer, press, rest, and serve.
Step 1: Season or marinate half of the foie gras, and poach. (Schop cooks his sous vide.) Pass through tamis and beat to form a mousse. Let cool.
Step 2: Slice second half of foie gras, season, and sear. Let cool.
Step 3: In a plastic-lined terrine, alternate layers of foie gras mousse and slices of seared foie gras until filled.
Step 4: Cover with plastic, press, and let rest overnight. Slice and serve.
For the Terrine:
Clean foie gras, removing all veins and impurities. Reserve half of the foie gras for the next day, and cover the remaining half with Calvados, shaved garlic, shaved shallot, and thyme sprigs. Season with salt and pink salt, cover with plastic wrap, and let marinate for 24 hours. Put contents in Cryovac® bag, poach in a water bath at 58ºC for 9 minutes, and cool. Empty bag contents, discarding onion, thyme and shallot, but reserving the rendered foie fat. Pass the poached foie through a tamis then fold in room temperature butter and reserved foie gras fat, and stir or whisk until evenly distributed. Season with ground white pepper and salt, to taste. Slice the remaining foie gras then sear in hot pan on both sides and let cool.
To assemble the terrine, alternate layers of seared foie gras with foie gras mousse in a plastic wrap-lined terrine until the top is reached. Cover with plastic and apply pressure to ensure a tight terrine without any air pockets. Let set overnight.
For the Smoked Dates:
Place dates in bowl and cover with boiling water to release the skin. After about 30 seconds, remove dates and carefully remove skin and pit. Place on a wire rack in a smoker and smoke for 20 minutes. Remove from smoker, stack in a line, and tightly roll into a tube shape using plastic wrap. Let chill and slice into small coins.
For the Hearts of Palm:
Trim the fibrous outer layers of hearts of palm and cut into a 6 inch tube with a 1.5 inch diameter. Place in a Cryovac® bag with duck stock and cook at 84ºC for 20 minutes until flavor is infused and vegetable is tenderized. Let cool.
For the Coconut Fluid Gel:
Place coconut cream in pot and bring to boil. Add agar agar and return to boil. Let mixture cool and set, then blend until smooth.
To Assemble and Serve:
Shave hearts of palm and mix with celery leaves, toasted coconut and parsley. Dress with sherry vinegar and olive oil. Slice foie gras terrine and place on plate. Plate a few date coins, and dot plate with Coconut Fluid Gel and reserved rendered foie fat (optional). Garnish with sea salt and fresh cracked peppercorns.