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.
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.
