Foie Gras Terrine – Recipes for Club + Resort Chef
Foie Gras Terrine with Cranberry Gelee, Brown Butter and Balsamic Purée, Duck Fat 'Snow,' Thyme and Fennel Cracker Recipe courtesy of Chris Mahler, Restaurant
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Cooking tools:
- Food processor
- Blender
- Fine-mesh sieve
- Kitchen scale
- Piping bag
- Cylinder mold
- Saucepan
- Skillet
- Whisk
- Mixing bowl
- Stove
- Refrigerator
- Freezer
- Plate
Ingredients
- cranberries
- sugar
- water
- orange juice
- ground cinnamon
- ground cloves
- ground nutmeg
- agar agar powder
- foie gras
- heavy cream
- egg yolks
- salt
- white pepper
- cognac or brandy (optional)
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