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

    Quail and Foie Gras Terrine with Waldorf Salad and Toasted Country Bread by Chefs Alessandro Stratta of Alex, Las Vegas NV on StarChefs.com Terrine (makes 2 terrines/24 portions):
  • 1 pound chicken breast meat
  • 1 pound chicken leg meat
  • ½ pound lardo
  • ½ pound pancetta pepatta, diced finely
  • 1 cup white onion, diced
  • 2 Tablespoons black truffle, chopped
  • 2 Tablespoons truffle juice
  • 2 Tablespoons Sicilian pistachios, toasted
  • 1 cup soft breadcrumbs
  • 2 Tablespoons fresh sage, chopped
  • 2 Tablespoons fresh thyme
  • 2 Tablespoons chives
  • 4 Tablespoons Italian parsley
  • 3 egg whites
  • 3 cups heavy cream
  • 1 Tablespoon salt
  • ½ Tablespoon ground white pepper
  • 1 pound foie gras terrine or torchon, diced
  • 1 pound caul fat
  • 24 quail breasts
  • 24 quail eggs, hard boiled

    Farce “Au Gratin”:
  • 1 pound fresh chicken liver
  • ½ pound raw foie gras
  • 4 Tablespoons butter
  • 2 Tablespoons brandy
  • Salt and pepper

    Maple Gelée:
  • 2 grams Fleur de sel
  • 100 grams water
  • 330 grams Canadian maple syrup
  • 2 sheets gelatin

    Pickled Grapes:
  • 2 pounds green and red grapes
  • 375 milliliters Lillypilly sweet white wine
  • 2 cups sugar
  • 4 cups star anise
  • 1 cinnamon stick
  • 5 dried chilies
  • 1 Tablespoon Piment d’Espelette
  • 1 bay leaf
  • 1 Tablespoon black peppercorns

    Vinegar Syrup:
  • 1 cup sherry vinegar
  • 1 cup sugar

    Apple Vinaigrette:
  • 6 Fuji apples, peeled and cored
  • 4 Fuji apples, peeled, cored and diced
  • 1 cinnamon stick
  • 1 Tablespoon grain mustard
  • 2 egg yolks
  • 2 Tablespoons apple cider vinegar
  • 1 cup extra virgin olive oil
  • Salt and pepper

    Waldorf Salad:
  • ½ cup Fuji apples
  • ¼ cup celery root
  • ¼ cup celery stalks
  • ¼ cup green seedless grapes, peeled and quartered
  • 1 Tablespoon toasted walnuts, crushed
  • 1 Tablespoon parsley leaves
  • 1 Tablespoon celery leaves
  • 1 Tablespoon radishes, shaved
  • 1 Tablespoon Apple Vinaigrette
  • Salt and pepper

  • 4 country bread croutons

    To Assemble and Serve:
  • Candied walnuts
  • Micro Celery
  • Micro Parsley
  • French breakfast radishes
  • Coarse cracked black pepper
  • Fleur de sel

For the Terrine (makes 2 terrines/24 portions):
Dice the chicken meat, lardo and pancetta and freeze. In a pan, sweat the onion, truffle and truffle juice in butter to color lightly. Season well. Add pistachio, breadcrumbs, sage, thyme, chives, and parsley. Chill and reserve. Place frozen diced meat in a food processor and puree, adding egg whites and slowly incorporating all of the cream. Season well and transfer to a bowl. Fold in the diced foie gras and the onion-truffle mixture, and place in a piping bag. Cut caul fat into 12-inch by 8-inch rectangles and spread tightly on a clean, dry surface. Season quail breasts and place on the bottom end of the 8-inch wide section of caul fat. Cut a ¾-inch hole in the end of the piping bag and pipe enough farce to equal the proportion of quail breasts. Arrange the quail eggs end-to-end in the middle and pipe enough farce to cover. Roll tightly with the caul fat, cutting and folding over the sides to form a thick, sausage-like shape, and season well. Repeat with remaining farce and place finished rolls on a roasting pan fitted with a rack. Roast in a convection oven at 225˚F until the internal temperature of the terrines reach 140˚F. Cool at room temperature and refrigerate. The following day, roast in a non-stick pan with olive oil to color well on all sides. Cryovac® the terrines and refrigerate up to 5 days.

For the Farce “Au Gratin”:
Clean livers and foie gras, season well, and refrigerate. In a heavy pan over high heat, sear foie gras, cooking to medium rare. Drain well and reserve fat. In the same pan, heat reserved fat and sear chicken livers, cooking to medium rare. Add brandy and reduce. Place livers, foie gras and butter in a glass bowl and cover. Season and puree in food processor. Strain mixture through a fine drum sieve into a bowl and refrigerate overnight.

For the Maple Gelée:
Dissolve salt in water, add maple syrup, and simmer. Bloom the gelatin separately in cold water, place into pot with maple syrup, and dissolve. Strain and refrigerate 2 hours. Cut into ½-inch cubes and reserve chilled.

For the Pickled Grapes:
Blister grapes under a hot salamander. In a large pot, combine the rest of the ingredients with water and bring to a boil. Add grapes and let cool.

For the Vinegar Syrup:
Place the vinegar and sugar in a non-reactive pot and simmer. Reduce to 4 Tablespoons, and reserve chilled.

For the Apple Vinaigrette:
Juice the 6 apples, saving the juice and discarding the puree. In a pot, add juice and remaining apples and cinnamon and reduce to 1/3 of the volume. Chill and place in blender. Add mustard and egg yolks and blend until smooth. Add vinegar and oil to blender, and emulsify until thick. Season and reserve chilled.

For the Waldorf Salad:
Julienne the apples, celery roots and stalks, and toss in a bowl with grapes and walnut pieces. Add the celery leaves, parsley leaves and radishes. Season and dress with the vinaigrette.

For the Croutons:
Toast the croutons until golden brown and reserve.

To Assemble and Serve:
Slice the terrine into even ½ inch pieces, brush lightly with olive oil, season, and place on serving plate. Dress the salad and arrange on plate along with a square of maple gelée, a candied nut, and pickled grapes. Spread 1-2 Tablespoons of the “farce á gratin” onto a crouton and broil until light brown and hot. Arrange crouton on plate and serve.

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