Quail and Foie Gras Terrine with Waldorf Salad and Toasted Country Bread
Chef Alessandro Stratta of Alex – Las Vegas, NV
Adapted by StarChefs.com
December 2007

Yield: 8 servings

    Japanese Wagyu Beef with Onion Marmalade, Pancetta and Parmigiano Potatoes on StarChefs.comParmigiano Potatoes:
  • 8 ounces butter
  • 4 cups heavy cream
  • 2 bunches thyme
  • 4 cloves garlic
  • 4 russet potatoes, peeled
  • 1 cup aged Parmigiano Reggiano, grated
  • Fleur de sel
  • Pepper

    Red Wine Sauce:
  • 3 pounds beef short rib scraps
  • 2 Tablespoons olive oil
  • ½ cup onions
  • ½ cup celery
  • ½ cup carrots
  • 2 heads garlic, halved
  • 2 Tablespoons red wine vinegar
  • 2 bottles red Burgundy wine
  • 1 gallon chicken stock
  • 1 bunch fresh thyme
  • 12 black peppercorns

    Onion Marmalade:
  • ½ cup pancetta, diced finely
  • 1 Tablespoon thyme
  • 2 cups Maui onion, diced finely
  • 500 milliliters sweet white wine
  • Salt and pepper
  • Sugar

    Pancetta Chips:
  • 6 slices pancetta

    Roquefort Dressing:
  • 2 egg yolks
  • 2 hard boiled egg yolks
  • 1 Tablespoon Dijon mustard
  • 3 Tablespoons red wine vinegar
  • Salt and pepper
  • 1 cup buttermilk
  • 2 Tablespoons crème fraiche
  • 6 ounces Roquefort
  • 2 Tablespoons Parmigiano Reggiano, grated
  • ½ cup extra virgin olive oil
  • 1 cup grapeseed oil
  • 2 Tablespoons chives, minced
  • 1 Tablespoon parsley, minced

    Beer Batter:
  • ¾ ounce fresh yeast
  • 11.5 ounces water
  • 10 ounce all purpose flour
  • 11.5 ounces beer
  • Salt and pepper
  • Shallot Crisps:
  • 1 cup shallot
  • 1 cup milk
  • Salt and pepper

    Bibb Salad:
  • 8 heads baby lettuce
  • 2 Tablespoons Roquefort dressing
  • Confit Tomatoes
  • ½ cup shallot crisps
  • Salt and pepper

    To Assemble and Serve:
  • 1 cup red wine sauce
  • 4 Tablespoons beef bone marrow, diced
  • 2 Tablespoons shallot, diced
  • 4 Tablespoons Italian parsley, chopped
  • 1 Tablespoon coarse black pepper
  • 2 Tablespoons butter
  • 16 ounces Wagyu strip loin
  • Salt and pepper
  • Chervil sprigs

For the Parmigiano Potatoes:
Preheat oven to 350˚F and line a half sheet pan with buttered parchment paper. In a pot over low heat, add cream, butter, thyme, garlic, salt and pepper and simmer until butter has melted. Using a fine-toothed mandolin, thinly julienne the potatoes and add them to the pot, simmering gently for 2 minutes until cream begins to thicken. Remove the thyme and spread mixture on the buttered parchment paper using an offset spatula until smooth and even. Dust with Parmigiano Reggiano. Bake sheet pan in oven for 30-35 minutes or until top is golden brown and potatoes are thoroughly cooked. Remove from oven and cool at room temperature, running a knife around the edges of the pan to loosen the potatoes. Cover pan and refrigerate potatoes overnight.
The following day, remove sheet from refrigerator and invert onto a cutting board with the parchment paper side up. With a sharp knife or scissors, cut the potatoes with the paper into 2 inch by 2 inch rectangles. Remove the paper from the portions and reserve potatoes on a flat surface.

For the Red Wine Sauce:
Preheat oven to 375˚F. Dice beef scraps into 1 inch cubes. Heat a rondo over high heat and add the oil. When oil is smoking hot, add beef scraps in an even layer and brown on all sides. Add onions, celery, carrots and garlic and roast until colored slightly. Deglaze with red wine vinegar, then add red wine and reduce by half. Add chicken stock and bring to a boil. Degrease and place in oven for 3 hours, stirring occasionally. Strain through a fine mesh sieve, degrease again, and reduce until 1 cup is left.

For the Onion Marmalade:
In a pan, sweat pancetta with thyme until fat is rendered but pancetta is not crispy. Add salt, pepper, sugar, and onions. Cook over low heat until translucent, and deglaze with wine. Simmer until mixture has reached consistency of a compote. Season and reserve.

For the Pancetta Chips:
Preheat a convection oven to 300˚F. Line a baking sheet with a silpat, place slices of pancetta on the sheet, and cover with another silpat. Bake for 10-12 minutes until crisp. Remove from oven and cut into 3-inch by ¼-inch rectangles. Finish crisping under a heat lamp.

For the Roquefort Dressing:
Place the egg yolks, mustard, vinegar, salt, and pepper to taste in a blender and emulsify until smooth. Add the buttermilk, crème fraiche, and cheeses and mix well. Add oil and fold in herbs. Chill and reserve.

For the Beer Batter:
Mix yeast and water at room temperature. Allow to dissolve and add flour until smooth. Add beer and season.

For the Shallot Crisps:
Season milk and chill. Slice the shallots into rings and soak in milk for 5-10 minutes. Drain rings and pass lightly through beer batter. Heat oil in a deep fryer to 375˚F and fry until crisp and golden brown. Place on absorbent towel, season, and reserve.

For the Bibb Salad:
In a bowl, lightly dress the salad with Roquefort dressing.

To Assemble and Serve:
To finish the Red Wine Sauce, warm with marrow, shallots, and parsley. Mount with butter and season. Place the potatoes under a broiler or salamander until golden brown and crispy. Transfer onto an absorbent towel and sprinkle with Fleur de sel. In a dry, hot pan sear beef 3 minutes on each side. Allow 3-4 minutes to rest before slicing. Place a dollop of the warm onion marmalade on the serving plate and cover with crisp potato. Spoon red wine sauce next to the potato and place meat over sauce. Arrange Bibb salad next to the potato and garnish with shallot crisp, pancetta chip, confit tomato and chervil.

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