Foie Gras Terrine, Herb and Apple Salad and Doktorenhof Dandelion Vinegar Gelée
Chef Willis Loughhead of Bizcaya Grill—Miami, FL
Adapted by StarChefs.com
November 2006

Yield: 8 Servings

Ingredients:

    Terrine:
  • 1 lobe foie gras, grade A
  • 6 fresh duck livers
  • 6 fresh rabbit livers
  • 2 shallots, sliced
  • 1 cup Grand Marnier
  • 2 pounds unsalted butter
  • Maldon salt and pepper, to taste

    Herb Salad:
  • Picked Chervil
  • Picked Italian Parsley
  • Picked Thyme Leaves
  • Chopped Scallion
  • Lemon zest, to taste
  • Extra virgin olive oil, to taste
  • Salt and pepper, to taste

    Dandelion Vinegar Gelée:
  • 1 liter dandelion vinegar
  • 6 leaves gelatin

    To Assemble:
  • Toasted brioche

Method:
For the Terrine:
Slice the foie gras into pieces that are approximately the same size as the duck livers. Briefly sauté the foie gras pieces with the livers and shallots, in a heavy pan, being careful not to overcook. Deglaze with Grand Marnier and reduce the liquor. Once most of the liquid has evaporated, process gently with butter in a food processor. Season to taste. Pass the puréed foie gras through a tamis evenly fill a plastic-wrap-lined terrine mold. Cover and thoroughly chill.

For the Terrine:
Slice the foie gras into pieces that are approximately the same size as the duck livers. Briefly sauté the foie gras pieces with the livers and shallots, in a heavy pan, being careful not to overcook. Deglaze with Grand Marnier and reduce the liquor. Once most of the liquid has evaporated, process gently in a robo coupe with the butter. Season to taste. Pass the puréed foie gras through a tamis evenly fill a plastic-wrap-lined terrine mold. Cover and thoroughly chill.

For the Herb Salad:
Toss all herbs with oil and season to taste.

For the Dandelion Vinegar Gelée:
Heat the vinegar, but do not boil. Add six sheets of gelatin and whisk until incorporated thoroughly. Pour into molds to set.

To Assemble:
Place a small mound of salad in center of the plate. Slice the terrine and lean a slice on the herb salad. Unmold the Vinegar Gelée and place on the side of the terrine. Garnish with salt, pepper and brioche toast.

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