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Yield: 6 Servings
Ingredients:
Foie Gras Cure:
- 8 grams kosher salt
- 2 grams sugar
- 1 gram white pepper
- 1 gram sel rosé (or substitute tinted curing mixture)
- 10 rasps nutmeg
Terrine of Smoked Hudson Valley Foie Gras (Yields enough
for 12 servings)
- 2 cups boiling water
- 1 cup dried sour cherries (seedless)
- 1 teaspoon brandy
- 1 Tablespoon lemon juice
Cherry Compote:
- 3½ ounces sudachi juice*
- 5 ounces dashi soy sauce*
- 1 ounce mirin*
- ½ teaspoon corn starch
White Asparagus Salad:
- 1 gallon boiling water
- 2½ cups sugar
- 1/3 cup salt, plus more to taste
- ½ cup lemon juice
- 12 stalks white asparagus, peeled
- 2 Tablespoons virgin olive oil
- 1 teaspoon rice wine vinegar (seasoned)
- Pinch of sugar
- 1 Tablespoon minced chives
- 1 cup diced, peeled, seeded tomato fillet
- 1 summer truffle, thinly sliced
- 1 teaspoon minced shallot
Garnish:
- Fresh chervil
Method:
For Foie Gras Cure:
Mix all ingredients. Set aside.
For Terrine of Smoked Hudson Valley Foie Gras:
Remove the veins from the foie gras while allowing it to break
into smaller (1½-inch cubed) pieces. Season with foie
gras cure and Armagnac. Place the mixture in a cool place
and allow to marinate for approximately 1 hour. Place foie
gras into a pie pan or shallow ceramic container. Place container
into a 400ºF smoker that is rich with hardwood smoke
for 3 minutes. Remove from heat. At this point, place the
foie gras into a terrine mold sprayed with vegetable oil and
lined with plastic wrap. Allow to cool; then refrigerate while
covered for 1 or 2 days before use. To remove from the terrine,
flip the terrine upside down and ease the foie gras out by
tugging on the edges of the plastic wrap.
Note:
Any barbecue style smoker set up will work. I like to use
pecan, hickory or oak chips. Feel free to use any type of
hardwood chip that are available. The end result is a good
rich smoke that will impart its sweet flavor into the foie
gras.
For Cherry Compote:
Pour the boiling water over the cherries and add in the brandy
and lemon juice. Let the cherries soak for one hour. Before
pureeing, remove juice and reserve it on the side. The puree
should be pasty and pliable.
For White Asparagus Salad:
Bring the water to a boil with the sugar, salt, and lemon
juice and drop in the asparagus; cook over low heat. When
the asparagus is cooked, it should point at a 90º angle
when held by the tip. Cool the asparagus in ice and the poaching
liquid to retain the flavor. Immediately remove from the ice
once chilled and dry on paper towels; slice into 1-inch pieces
on a bias. In a small bowl combine the oil and vinegar and
season with a pinch each of sugar and salt; whisk until combined.
Add in the sliced asparagus pieces, chives, diced tomatoes,
truffle slices and shallot. Toss to combine and adjust the
salt to taste.
To Assemble and Serve:
Slice the foie gras terrine into ½ inch slices and
place on the left side of a large chilled plate, on the other
side of the plate portion out the white asparagus salad and
garnish with fresh chervil. Above the terrine place a quenelle
of the cherry puree.
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