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Chef Marc Orfaly of Pigalle on StarChefs.com

Chef Marc Orfaly

Pigalle

75 Charles Street South
Boston, MA
617.423.4944

   Made possible by funding from Pernod on StarChefs.com

TECHNIQUES IN MAKING TERRINES
Chef Marc Orfaly of Pigalle - Boston, MA
As demonstrated at the 2004 New England Foodservice and Lodging Expo


This technique demonstrates how to form a layered terrine using foie gras lobes, duck rillettes, duck and port wine aspic. The key to layered terrines is allowing time for each layer to set before adding additional layers.

STEP 1: Prepare aspic and pour first layer into terrine mold.

STEP 2: Soak foie gras lobes overnight; gently warm foie gras and pour ½ of mixture into mold.

STEP 3: Prepare duck rillettes and place on top of foie gras layer.

STEP 4: Pour second layer of aspic, then remaining foie gras.

STEP 5: Finish terrine mold with another layer of aspic.


Terrine of Truffled Foie Gras and Duck Rillettes
Chef Marc Orfaly of Pigalle - Boston, MA
Adapted by StarChefs.com and demonstrated at the 2004 New England Foodservice and Lodging Expo

Yield: 15 Servings

Ingredients:

    Aspic:
  • 4 cups duck consommé
  • Truffle peelings in juice
  • 1 cup port wine
  • 16 sheets gelatin
  • Salt and pepper

    Foie Gras:
  • 1 lobe foie gras, left at room temperature for one hour
  • 1 quart whole milk
  • 4 grams salt
  • 4 grams sugar
  • Pepper
  • Armagnac

    Duck Rillettes:
  • 3 confit duck legs, meat removed and shredded into small pieces
  • 2 shallots, peeled and diced
  • 1 bottle Madiera wine
  • ½ cup duck fat
  • Red wine vinegar
  • Truffle oil
  • Salt and pepper

Method:

For Aspic:
Line a terrine mold with plastic wrap. Heat consommé to room temperature; add truffle peelings, truffle juice and port wine to taste. In a bowl, soak gelatin sheets in cold water until soft. When soft, remove gelatin from water and squeeze excess water out, then fold them into warmed consommé until dissolved. Pour ½ inch of aspic into bottom of terrine mold. Place mold in ice water bath or freezer until firm.

For Foie Gras:
Butterfly foie gras lobes and devein. Soak in milk overnight. The next day, remove from milk and drain lobes on towels. Season lobes with salt and sugar combination by sprinkling evenly over each lobe. Season with pepper and sprinkle Armagnac. Refrigerate lobes for several hours. In large sauté pan over low heat, gently warm foie gras until it softens and begins to "bleed" fat.

At this point it is ready to go into terrine mold. Pour one half of foie gras mixture into mold and place in ice water bath or freezer until set. Reserve other half of mixture in refrigerator.

For Duck Rillettes:
In large sauté pan, cook shallots in butter until soft. Add wine and reduce until almost dry, about 5-10 minutes. Add confit duck meat, duck fat and red wine vinegar and truffle oil to taste. Season with salt and pepper. Remove from pan and allow to cool. Place rillettes in terrine mold over foie gras layer. Pour aspic over rillettes until just above the meat. Place in freezer until set. Repeat with other layer of foie gras, then top with layer of aspic, allowing time to set between each individual layer. Once fully set, unmold terrine and serve.

 

 



   Published: June 2006
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