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Foie Gras and Apricot Terrine
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Submitted by:
Jimmy |
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terrine is one of the classic foie gras preperations. this is a wonderful and elegant start to a gourmet meal |
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INGREDIENTS:
- 1 whole , Grade A Foie Gras
- 1/2 cup(s) , Dried Apricots Juilienned Fine
- 1/2 cup(s) , Ruby Port
- 2 pieces , Gelatin
- 1/4 cup(s) , Cold Water
- 1/2 cup(s) , Chicken Stock
- 2 teaspoon(s) , Fresh Thyme Finely Chopped
- 2 ounces , Serano Ham Thinly Sliced
- 0 to taste , Kpsher Salt and Pepper
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| Instructions: |
Soak apricots in port for a minimum of 2 hours. Soak gelatin sheets in ¼ cup cold water for 30 minutes.
Slice foie gras lobe into ½-inch thick portions and devein. Season slices liberally with salt and pepper and grill to medium rare pink, less than 1 minute on each side. When all foie gras has been seared, arrange on a sheet tray or cookie sheet and refrigerate. Reserve for assembly later.
Bring chicken stock to a simmer, strain excess liquid from gelatin sheets, and add them to simmering stock. Add apricot slices and their port and thyme to the stock. Return stock to a simmer, stirring constantly. Remove from heat and cool to about 85 degrees F. Keep mixture at this temperature.
Line a terrine mold with plastic wrap, followed by ham slices. Allow excess length of ham to overlap. Line bottom of terrine with 1 layer of foie gras, and top with a thin layer of the apricot/gelatin mixture. Repeat process until mold is full and all the foie gras is utilized.
Fold overlapping ham over terrine neatly, wrap with excess plastic and refrigerate overnight. Remove terrine from mold, slice and serve. Keeps up to 4 days. |
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