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Ricetta Foie Gras Terrine, Apple Chips, Wheat Berry Salad, Caramel Apple Vinaigrette

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Cost per serving $1.62 vedi dettagli
  • 2 lrg leek
  • 1 c. raisins
  • 1 c. ice wine
  • 2 x lobe duck foie gras, about 1 lb. each, at room temperature coarse sea salt, and, freshly grnd black pepper, to taste
  • 1/2 c. sliced chives Apple Chips
  • 1 x Granny Smith apple
  • 8 ounce water
  • 8 ounce sugar Wheat Berry Salad
  • 1/2 c. wheat berries
  • 1 med onion, chopped
  • 2 Tbsp. reserved foie gras, fat, or possibly, extra virgin olive oil
  • 2 clv garlic, chopped
  • 2 c. cider
  • 1/4 c. tarragon, leaves, chopped
  • 1/2 c. julienne leek, whites coarse sea salt, and, freshly grnd black pepper, to taste Caramel Apple Vinaigrette
  • 1/2 c. sugar
  • 1/2 c. water
  • 1/2 c. cider vinegar
  • 1 x Granny Smith apple, peeled, and, minced
  • 1/2 c. extra virgin extra virgin olive oil or possibly 1/2 c. reserved foie gras, fat


  1. Coarse sea salt, and, freshly grnd black pepper, to taste
  2. Microwave the raisins till they are warm. Pour the ice wine over them and let them rest for one hour or possibly longer.
  3. Trim the green leaves from the leeks. Cut them off where they begin to change from white to green. Reserve the white bottoms. Either steam or possibly blanch the greens briefly to soften and brighten them.
  4. Line a loaf-shaped terrine mold with plastic wrap. Use care to assure which the plastic forms no bubbles and which it fits snugly and proportionately in the corners of the mold. Leave some of the wrap hanging over the edges of the mold.
  5. Continue lining the mold with the leek greens. Flatten them and fit them from the center of the bottom up and over the edges.
  6. Leave sufficient overhang to fold back over the top when the mold is full. Overlap the greens from the opposite sides on the bottom. Lightly season the greens.
  7. Gently separate each foie gras into its two major lobes. Remove any visible connective string and other matter which may be apparent. Using a long thin bladed knife dipped in very warm water then dry cut the foie gras into slices a bit thicker than 1/2 inch. Repeat the heating and drying of the blade for each slice. Rest them on parchment paper till needed.
  8. Heat a thick-bottomed skillet till it is smoking warm. Lightly season then add in several of the foie gras slices to the pan and cook for 15 to 20 seconds only then quickly flip and continue cooking for another 15 to 20 seconds only. Do not crowd the pan. Fit the slices into the terrine mold as you remove them. Reserve some of the fat for the wheatberries and vinaigrette.
  9. Gradually fill the terrine mold. Fit the just seared pcs into place and pour in any of the fat they render as they cook. Sprinkle some raisins and chives onto each layer of the foie gras. Press down firmly so which the pcs fit snugly, use the back of an offset spatula.
  10. Continue layering till the mold is filled and the slices are all cooked. Flatten the top layer of the foie gras and fold the leek greens over it tightly. Fold over the plastic wrap. Chill till solid, at least 12 hrs.
  11. When you are ready to serve hot the mold slightly with a hair dryer. Invert the contents onto a cutting board; gently remove the plastic wrap. Again using very warm, dry knife cut slices of the terrine and serve immediately.
  12. Apple Chips:In a large saucepan bring the water and sugar to a simmer. Let rest.
  13. Remove the apple cores with an apple corer. Using a mandoline slice each apple into very thin slices, as thin as possible.
  14. Place the slices into the syrup and swirl gently making sure each is coated and covered. Let the apples soak for twenty min.
  15. Arrange the apple slices in a single layer on a silicone baking sheet. Bake them till dry and crispy in a preheated 200 degree oven.
  16. This will take from one to one and a half hrs. Remove them gently from the sheet and store in an airtight container till needed.
  17. Wheat Berry Salad:Place the wheat berries in a dry skillet over a high heat and, shaking constantly, toast the berries till they brown slightly and become fully aromatized.
  18. In a medium saucepot saute/fry the onions and garlic in the fat till they are fully aromatized. Add in the berries and the cider.
  19. Bring the mix to a simmer and cover. Continue cooking over a very low heat till the berries absorb the cider and become tender.
  20. When the berries are done remove from the heat and add in the tarragon and leek.
  21. Stir to combine and serve immediately or possibly reserve.
  22. Caramel Apple Vinaigrette:Place the sugar and water in a small saucepot. Bring the mix to a simmer and continue cooking it as the water evaporates.
  23. The sugar will heat and begin to rise in temperature. As it begins to color swirl it gently till it is an even deep golden.
  24. Immediately add in the apples, shocking the sugar, and preventing further coloring.
  25. Add in the cider vinegar and bring the mix to a simmer. Simmer just till the apples soften, about ten min.
  26. Pour the mix into a high-speed blender and add in the oil. Puree till very smooth. Taste and season. Reserve for the plate.
  27. The Plate:Place a slice of terrine on a chilled service plate.
  28. Add in a small pile of the wheat berries.
  29. Insert several of the apple chips into the terrine and drizzle some of the vinaigrette on the plate.
  30. Top with a tarragon pluche.
  31. Serve with a quack!


Nutrition Facts

Amount Per Serving %DV
Serving Size 353g
Recipe makes 6 servings
Calories 562  
Calories from Fat 180 32%
Total Fat 20.4g 26%
Saturated Fat 3.19g 13%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 43mg 2%
Potassium 460mg 13%
Total Carbs 97.62g 26%
Dietary Fiber 3.6g 12%
Sugars 85.83g 57%
Protein 2.3g 4%
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