Chef Adam Lambert of Ohio City Provisions | Cleveland, OH
Yield: 1 terrine
Adapted by StarChefs | November 2016
INGREDIENTS
100 grams foie gras trim, cleaned and diced medium
2 quarts milk
1 tablespoon plus 40 grams salt
1 teaspoon plus 1 gram quatre épices
1/4 cup bourbon
Vegetable oil
2 cloves garlic, minced
100 grams minced onion
1/4 cup plus 3 tablespoons heavy cream
2 eggs
65 grams all-purpose flour
10 sprigs parsley, finely chopped
2 grams InstaCure #1
1 gram ground black pepper
500 grams pork shoulder ground twice on coarse plate
600 grams duck meat with skin, ground twice on coarse plate
200 grams chicken livers, ground twice on coarse plate
METHOD
In a nonreactive container, soak foie trim for 24 hours in a mixture of milk, salt, 1 teaspoon quatre épice, and 2 tablespoons bourbon. In a sauté pan, heat oil and sweat garlic and onion until translucent; cool. In a bowl, combine cream, eggs, flour, and remaining bourbon. Mix in garlic and onion, drained foie trim, 40 grams salt, parsley, Instacure, and black pepper. Pour mixture into a separate bowl with duck, pork, and liver; mix to combine. Let rest, covered, for a few hours. Heat water bath of an immersion circulator to 275ºF. Transfer mixture to a terrine mold and cook in a water bath until internal temperature of terrine registers 150ºF. Let rest at room temperature for 1 hour. Cover terrine and place a weight on top. Refrigerate overnight before slicing.
