Foie Gras Terrine

Foie Gras Terrine

www.globalchefs.com

Global Chefs -Features Chef Chris Ward

Keywords

  • Foie Gras Terrine
  • Dallas chef
  • dallas chefs
  • citizen restaurant
  • m crowd
  • Chef
  • Chefs
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Cooking tools:

  • Terrine mold
  • Spaetzle extruder
  • Roasting pan
  • Paring knife
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Plastic wrap
  • Aluminum foil
  • Brick
  • Cardboard
  • Kitchen shears
  • Oven
  • Stove
  • Pot
  • Whisk
  • Slotted spoon
  • Spoon
  • Spatula
  • Measuring cup
  • Measuring spoon
  • Plate
  • Refrigerator
  • Serving bowl
  • Fine-mesh sieve
  • Grater
  • Tongs

Ingredients

  • 2 lobes fresh Grade "A" foie gras
  • 2 teaspoons sel ruse
  • 2 tablespoons sauterne or brandy
  • 2 tablespoons Madeira - medium sweet
  • 1/2 teaspoon freshly ground white peppe r
  • 1/2 teaspoon salt
  • 6 eggs
  • 2 cups all-purpose flour
  • Salt
  • pepper
  • 1 celery root, about 4-inches in diameter, peeled and cut into julienne
  • 1/2 Granny Smith apple, cut into a julienne
  • 2 tablespoons tomato concass�, cut into a julienne
  • 1 teaspoon minced chives
  • 2 tablespoons whole grain mustard
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon champagne vinegar

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