Recipes

  • DUCK FOIE GRAS MAYONNAISE

    DUCK FOIE GRAS MAYONNAISE
    by Jenny Chamberlain

    Buy Rendered Duck Foie Gras Fat

    Ingredients:

    3/4 cup rendered duck foie gras fat, melted                                
    3/4 cup vegetable oil
    2 egg yolks                                                                                      
    1 tablespoon Dijon mustard
    2 tablespoons mayonnaise, to help bind
    1 tablespoon water to start, more if needed to adjust consistency
    lemon juice, to taste
    salt and pepper, to taste

    Method

    Combine duck foie gras fat and vegetable oil.

    Add egg yolks, Dijon mustard, mayonnaise and water to food processor. Pulse processor a few times to combine ingredients. Slowly and evenly drizzle fat and oil mixture while processor is running. Stop as needed to scrape down sides and regroup. Season with lemon juice, salt, and pepper to taste. If mayo is too thin drizzle in a very small amount of cold water while machine is running again to thicken the emulsion. Store in refrigerator.

  • DUCK BACON SALAD

    DUCK BACON SALAD
    by Jenny Chamberlain

    Our Chef, Jenny Chamberlain, suggests this Duck Bacon Salad -- a simple dish to put together for entertaining guests.

    YIELD: 6-8 SERVINGS

    Buy Duck Bacon

    Ingredients:

    2 eight oz. packages duck bacon, crisp and coarsely crumbled
    2 each, fennel, heads and stalks thinly sliced, fronds picked                                    
    2 cups muscat grapes, halved                                                                                          
    1 medium red onion, thinly sliced  
    8 ounces arugula                                                                                      

    Vinaigrette:
    1/4 cup lemon juice                                  
    1/2 cup extra virgin olive oil                  
    1 tablespoon ginger, grated                                                                    
    4 tablespoons honey                                                       
    salt, to taste
    black pepper, to taste

    Method

    For vinaigrette, add lemon juice, honey and ginger to a medium size bowl. Whisk consistently while slowly drizzling the olive oil. Season with salt and black pepper to taste.

    Add all ingredients to salad bowl and gently toss in vinaigrette.

    Prep Time: 20 minutes

  • PAN ROASTED FOIE GRAS with SAUTEED APPLES and BALSAMIC REDUCTION

    PAN ROASTED FOIE GRAS with SAUTEED APPLES and BALSAMIC REDUCTION
    by Jenny Chamberlain

    Our Chef, Jenny Chamberlain, recommends this recipe for Pan Roasted Foie Gras with Sauteed Apples and Balsamic Reduction. 

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras

    Mise en Place:

    1.5 to 2lbs fresh foie gras
    Balsamic vinegar, reduced or Italian fig syrup
    2 gala apples, cut in wedges
    Coarse salt, to taste
    Fresh ground black pepper, to taste

    Method

    Split the lobes of foie and remove the primary vein only. Score the foie in a 3/4' crosshatch and season generously with salt. Cut 2 gala apples into wedges.

    Heat a medium size saute pan or cast iron skillet. Sear the foie on all surfaces and continuously baste with the fat that renders until reaching a medium rare. Set the foie aside to rest.

    Remove the foie fat that rendered leaving a tablespoon. Add the apples to the pan to carmelize. Season with a pinch of salt and black pepper.

    Reduce your favorite balsamic vinegar to a thin syrup consistency or try our Imported Italian Fig Syrup for a nice tart drizzle on the plate to cut the luscious fat of the foie.

  • FOIE GRAS SAUTE ON POLENTA CAKE WITH COUNTRY HAM AND BLACKBERRIES

    FOIE GRAS SAUTE on POLENTA CAKE with COUNTRY HAM and BLACKBERRIES
    by Patrick O'Connell

    Book Photo093

    At his glorious inn in Virginia, Patrick O'Connell incorporates Southern ingredients into his French-inspired cooking. The blackberries, cornmeal, and country ham in this dish evoke some of the traditional flavors of the South. Although foie gras is not a Southern staple, the combination of flavors and textures produces a sophisticated appetizer redolent of Southern hospitality.

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras

    YIELD: 8 APPETIZER SERVINGS

    Blackberry Sauce

    In a 2-quart saucepan, melt the butter. Add the shallots, bay leaf, and 1 pint of the blackberries. Sweat over low heat for 3 minutes. Add the water, cassis, currant jelly, and stock. Simmer over medium heat for 30 minutes or until the sauce is the consistency of a light syrup. Remove from the heat, add the thyme leaves and fresh pepper, and set aside, off the heat, for 10 minutes. When cool, strain the sauce. Reserve.
    1 tablespoon unsalted butter
    1 small shallot, finely chopped
    1/2 bay leaf
    1 1/2 pints fresh blackberries
    1/2 cup water
    1/2 cup cassis liquer
    2 tablespoons currant jelly
    2 tablespoons chicken stock
    1/2 teaspoon fresh thyme leaves, finely chopped
    Black pepper, freshly ground

    Polenta
    In a 4-quart saucepan, melt the butter. Add 1 tablespoon of the olive oil, the garlic, and bay leaf, and sweat over low heat for 30 seconds. Add the water, milk, and cream, and bring to a simmer. Remove the bay leaf. Whisking constantly, slowly add the cornmeal in a steady stream. Simmer for 10 minutes, until the polenta begins to thicken. Whisk in the cheese and season with salt and cayenne pepper. Line a half sheet pan with plastic wrap and pour the polenta onto the pan. Cover the polenta with plastic wrap and flatten to a thickness of about 1/2 inch. Refrigerate for 1 hour, then remove and cut into 2-inch squares. Heat the remaining olive oil in a saute pan and cook the squares of polenta until both sides are golden brown. Reserve and keep warm.
    2 tablespoons unsalted butter
    1/4 cup olive oil
    1 small clove garlic, chopped
    1 bay leaf
    1 cup water
    1 milk
    1 cup heavy cream
    1/2 cup yellow cornmeal
    1/3 cup grated Parmigiano-Reggiano or Asiago cheese
    Corse salt
    Cayenne pepper

    Foie Gras
    Season each slice of foie gras with salt and pepper. Heat a saute pan over high heat and sear the foie gras for about 30 seconds on each side, or just until a brown crust forms. Remove the slices from the pan and blot on paper towels. Pour off excess fat from the pan and deglaze with 1/2 cup of the black-perry sauce. Stir this misture back into the sauce, and gently add the remaining pint of blackberries.
    1 1/2 pounds foie gras, cut into 8 slices, each about 3 ounces and 1/2-inch thick
    Coarse salt
    Black pepper, freshly ground

    Garnish
    2 cups mixed colorful baby lettuces or greens
    1/4 cup extra-virgin olive oil
    Coarse salt
    Black pepper, freshly ground
    8 very thin slices country ham, trimmed of fat (see Chef Notes)
    Fresh chives

    Service and Garnish
    Toss the greens in a mixing bowl with the olive oil, salt, and pepper. Place a small bouquet of dressed greens in the center of each of eight warmed serving plates. On top of the greens, place two squares of the crispy polenta. On top of the polenta place a slice of the country ham. On top of the ham, place piece of seared foie gras. Sppon the sauce and the blackberries over the foie gras, and garnish with chives.

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras

  • FOIE GRAS TERRINE with SAUTERNES-ONION MARMALADE, BLACK-EYED PEA SALAD, and HAZELNUTS

    FOIE GRAS TERRINE with SAUTERNES-ONION MARMALADE, BLACK-EYED PEA SALAD, and HAZELNUTS
    by Bill Telepan

    Book Photo081

    One of the secrets to the succulence of Bill Telepan's foie gras terrine is that he only cooks the foie gras to an internal temperature of 100 degrees. Although the terrine continues to cook somewhat once it is removed from the oven, the gentle heat gives it a delicate texture and a delicious, rich flavor. Bill's creativity is evident in the accompaniments, which highlight the dish's strong, earthy tones.

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras

    YIELD: 6 APPETIZER SERVINGS

    Terrine
    1 foie gras, about 1 pound 2 ounces, cleaned for low-heat cooking
    1 teaspoon salt
    Pinch white pepper
    Pinch sugar
    1/4 cup Sauternes

    Season the foie gras with the salt, pepper, and sugar. Line a shallow bowl with plastic wrap. Drizzle half the Sauternes in the bowl, add the foie gras, and drizzle with the remaining Sauternes. Refrigerate overnight.

    Preheat the oven to 275 degrees. Let the foie gras stand at room temperature for 15 minutes. Pack the foie gras into the terrine mold, pressing well to make sure there are no air pockets. Wrap the entire mold in two layer of plastic wrap and place in a larger baking dish. Fill the dish with warm water to come two-thirds up the sides of the terrine. Cook the terrine in the oven, in the water bath, until the internal temperature reaches 10 0degrees, about 30-40 minutes.

    Remove the plastic wrap from the terrine. Carefully pour off the fat from the top of the terrine, reserving it in a separate container. Cut a piece of cardboard that will fit exactly into the inside of the mold. Wrap the cardboard in plastic wrap and place on top of the terrine. Press gently to remove all the air bubbles. Set a wood block or second terrine on top to weigh down the liver.  Pour off an excess fat. Pour some of the reserved fat over the terrine; use just enough to seal the foie gras completely so that no liver is exposed to air. Let sit for 24 to 48 hours before serving.

    Sauternes-Onion Marmalade
    2 medium onions
    2 ounces butter, cut into small cubes
    1/2 teaspoon coarse salt
    1/4 cup Sauternes

    Slice the onions paper thin using a mandoline. Melt the butter in a saucepan set over low heat. Add the onions and salt and cover the pan. Cook until very tender, 1 to 1 and 1/2 hours, stirring occasionally. Strain the onions through a chinois, pressing firmly to remove all excess butter. Place the strained onions back in the pan, add the Sauternes, and simmer until the onions are a syrupy consistency. Add more salt if necessary.

    Vinaigrette
    2 tablespoons sherry vinegar
    1 teaspoon mustard
    Coarse salt
    Black pepper, freshly ground
    1/4 cup hazelnut oil

    In a small bowl, whisk together the vinegar, mustard, salt, and pepper. Slowly whisk in the hazelnut oil to create an emulsion. Adjust the seasoning if necessary and set aside.

    Black-Eyed Pea Salad
    1 cup cooked black-eyed peas
    1 small shallot, minced
    1 tablespoon chives, chopped
    Vinaigrette (from above)
    Coarse salt
    Black pepper, freshly ground
    1 ounce baby greens

    Warm the black-eyed peas slightly. In a bowl, combine the peas, shallots, chives, and 1 tablespoon of the vinaigrette. Season with salt and pepper. Place the baby greens in a separate bowl, add the remaining vinaigrette, and toss to coat. Season with salt and pepper.

    Garnish
    1/4 cup hazelnuts, toasted, peeled, and finely chopped
    1 teaspoon chives, chopped

    Service and Garnish
    Slice the terrine into six or twelve slices; place one or two slices in the center of each of six plates. Place a spoonful of marmalade to the right of the terrine, a spoonful of peas to the left, and the baby greens above. Sprinkle the plates with the hazelnuts and chives.

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras

  • SAUTEED BELGIAN ENDIVE WITH MELTED FOIE GRAS AND CHAMPAGNE-POACHED BLACK TRUFFLE

    SAUTEED BELGIAN ENDIVE WITH MELTED FOIE GRAS AND CHAMPAGNE-POACHED BLACK TRUFFLE
    by Roger Souvereyns

    Book Photo117

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras

    Snowy white endive is so common these days, it is easy to forget that it originates from Belgium. The small Benelux country is also home to Roger Souvereyns, whose elegant restaurant offers sophisticated cuisine in a pastoral country setting. This recipe evokes the Gascon tradition of eating foie gras raw, although in this dish the heat of the freshly sauteed endive and the poached truffle actually melts the thin slices of liver.

    YIELD: 4 APPETIZER SERVINGS

    Poached Truffle
    Combine all of the ingredients in a nonreactive saucepan, set over medium heat, and bring to a simmer. Cook for 4 minutes. Remove from the heat and keep warm.
    4 fresh black truffles of equal size, about 1 ounce each
    1 cup dry Champagne
    1 cup beef consomme (see page 324)
    1 bay leaf
    4 drops high0quality 100-year-old balsamic vinegar
    Pinch black pepper, freshly ground

    Belgian Endive
    Heat the butter and olive oil in a saute pan. Add the endive and cook over high heat for 2 minutes. Add the salt, pepper, nutmeg, and sugar, and lightly caramelize the endive for about 3 minutes. Deglaze the pan with the vinegar. Add the julienned truffle and let macerate for about 10 seconds.
    1 tablespoon butter
    1 tablespoon olive oil
    3 Belgian endives, cut into thin strips
    Coarse salt
    Pinch black pepper, freshly ground
    1/2 teaspoon nutmeg, freshly grated
    1 teaspoon sugar
    1/2 teaspoon sherry vinegar
    1/2 ounce black truffle, cut into julienne

    Foie Gras
    1/2 pound foie gras, sliced on the bias, as thinly as possible, not more than 1/8-inch thick

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras

    Garnish
    Allspice, freshly grated

    Service and Garnish
    Spoon the hot endive into the middle of four serving plates. Place a poached truffle in the center of each. Top the endive with the thin slices of raw foie gras. The heat will gently melt the liver. Sprinkle each plate with freshly ground allspice.

  • FoieReos (aka - foie gras Oreos or Foieos)

    FOIEREOS
    by Michel Richard

    Book Photo065

    - Buy fresh foie gras
    - Buy foie gras mousse
    - Buy terrine of foie gras

    Michel Richard's original inspiration for this recipe was economic. He wanted a way to use foie gras scraps left over from other preparations. Richard's extensive experience as a pastry chef led him to create this fanciful, savory cookie modeled after the Oreo. This cookie has the distinct flavor and the texture of traditional English shortbread. The bite-sized cookies can be served alone as hors d'oeuvres or as a garnish for other preparations of foie gras.

    YIELD: 16-20 COOKIES

    Cookie
    8 ounces foie gras scraps, mousse, or terrine
    4 ounces pastry flour
    1/2 teaspoon baking powder
    1/2 teaspoon sugar
    1 teaspoon balsamic vinegar
    1/8 teaspoon coarse salt
    1/8 teaspoon black pepper, freshly ground
    2 egg yolks, lightly beaten
    Sea salt
    Place the foie gras scraps, mousse, or terrine in the bowl of a food processor and process until smooth. Add the pastry flour, baking powder, sugar, balsamic vinegar, salt, and pepper. Process until the ingredients are combined, being careful not to over mix. The dough should be soft. Wrap the dough in plastic wrap and refrigerate for at least 2 hours. Preheat the oven to 325 degrees. On a floured surface, gently roll out the soft dough to 1/4-inch round cookie cutter. Reroll the scraps once only. Carefully place the cookies on a parchment-lined sheet pan. Score the top with the back of a samll paring knife to decorate as shown. Brush lightly with the beaten egg yolks and sprinkle with the sea salt. Bake for approximately 20 minutes, until light golden brown. Let the cookies cool on a rack. Spread the foie gras mousse on the bottom of half of the cookies and form sandwiches with the remaining cookies.

    Filling
    3 to 5 ounces foie gras mousse

    Special Equipment
    1 and 1/2-inch round cookie cutter

    Chef Notes
    The cookies are best if baked fresh. The dough can be stored in the refrigerator for up to one week and in the freezer for up to one month. Fill the cookies just before serving.

    - Buy fresh foie gras
    - Buy foie gras mousse
    - Buy terrine of foie gras

  • Duck Fat Profiterol with Foie Gras Mousse and Duck Fat Salted Caramel

    DUCK FAT PROFITEROL with FOIE GRAS MOUSSE and DUCK FAT SALTED CARAMEL
    by Hudson Valley Chef of Product Development, Jenny Chamberlain

    - Purchase Foie Gras Mousse
    - Purchase Rendered Duck Fat

    cooked profiterole

    DUCK FAT PROFITEROLES

    Ingredients - Purchase Foie Gras Mousse - Purchase Rendered Duck Fat
    Water ½ cup
    Rendered Duck Fat 3 tbsp
    Salt ¼ tsp
    All-purpose flour ½ cup
    Whole Eggs 2
    Nutmeg Pinch

    Method
    PLACE WATER, DUCK FAT, SALT IN A MEDIUM SIZE POT AND BRING TO A BOIL ON THE STOVE. LOWER THE HEAT, ADD THE FLOUR AND STIR WITH A WOODEN SPOON UNTIL COMPLETELY INCORPORATED AND THE DOUGH IS COMING AWAY FROM THE SIDE OF THE POT. CUT THE HEAT AND ALLOW TO COOL.

    ADD THE NUTMEG, THEN MIX IN THE EGGS ONE AT A TIME. DO NOT ADD THE NEXT EGG UNTIL THE PREVIOUS IS FULLY INCORPORATED. YOU CAN DO THIS BY HAND OR WITH A STAND MIXER EQUIPPED WITH THE PADDLE ATTACHMENT. SPOON THE BATTER INTO A PIPING BAG FITTED WITH A STAR TIP.

    LINE A BAKING SHEET WITH PARCHMENT PAPER OR USE A NON-STICK TRAY PIPE OUT 1” DIAMETER CIRCLES A MINIMUM OF AN INCH APART AS THEY WILL EXPAND WHILE BAKING. WET YOUR FINGER AND SMOOTH OUT ANY PEAKS FROM PIPING TO AVOID BURNT TIPS.

    COOK IN A 375 *F OVEN FOR 25-30 MINUTES, UNTIL GOLDEN BROWN ON THE OUTSIDE AND DRY ON THE INSIDE. ALLOW THE PROFITEROLS TO COOL. SLICE IN HALF AND FILL WITH HUDSON VALLEY MOUSSE OF DUCK FOIE GRAS OR BLOC WITH TRUFFLE.

    TOP WITH DUCK FAT SALTED CARAMEL.

    DUCK FAT SALTED CARAMEL

    Ingredients
    WATER 3/4 cup
    CORN SYRUP 1 TBSP
    SUGAR ¾ CUP
    SALT 1 TSP
    DUCK FAT 1 TBSP
    HEAVY CREAM, HOT- ½ CUP

    Method
    HAVE YOUR HEAVY CREAM HEATED AND READY IN A SEPARATE POT. ADD WATER, SUGAR AND CORN SYRUP TO A MED SIZE SAUCE POT. PLACE ON STOVE OVER MED HEAT, STIR UNTIL DISSOLVED. DO NOT WALK AWAY. COOK UNTIL AMBER IN COLOR, IMMEDIATELY TAKE OFF HEAT.

    adding indredients to pan for caramel

    cooked caramel

    foie prof duck fat caramel color fix-1

    ADD WARM HEAVY CREAM IN SMALL INCREMENTS AT FIRST TO AVOID BUBBLING OVER. WHISK IN THE DUCK FAT AND SEASON WITH SALT.

    SPOON OVER TOP OF THE DUCK FAT PROFITEROLES, STUFFED WITH HUDSON VALLEY FOIE GRAS MOUSSE OR BLOC WITH TRUFFLE.

    EAT, NAP. HAPPY HOLIDAYS!!

  • Smoked Magret Duck Breast with Black Pepper Spaetzle, Shaved Brussels, Roasted Pumpkin, Black Garlic Broth - #FoieTheWin - November 2015

    SMOKED MAGRET DUCK BREAST with BLACK PEPPER SPAETZLE, SHAVED BRUSSELS, ROASTED PUMPKIN, BLACK GARLIC BROTH
    by Chef Tony Adams

    - Purchase Applewood Smoked Magret Breast Online
    - Tony Adams on Instagram @tonyy13
    - Boarding House of Nantucket Website
    - For more information on #FoieTheWin: Click Here.

    duckbreastblackbroth

    Tony Adams is currently the Chef de Cuisine under Chef Seth Raynor at The Boarding House on Nantucket, one of the signature spots on Nantucket Island. The Boarding House's menu is usually seafood heavy, but look forward to the cooler times in the “shoulder seasons” when some dishes may be a bit more rich than the lighter fare of the warmer months. This dish is a perfect example of the dish Chef Tony waits for all summer. "This dish is a mashup of international influences that make a dish that will warm you up in the cooler months, especially when you are stuck on an island with little to no ethnic food available!"

    Chef Tony Adams was awarded the Michael Ginor Hudson Valley Foie Gras Scholarship from The James Beard Foundation in 2001. Coincidence? Yes! Maybe? Who knows?!

    SERVING SIZE: FOUR

    INGREDIENTS

    BROTH
    Veal stock, defatted as best as possible, and 1 gallon when COLD
    Ginger, 3” knob
    Onion, halved
    Star Anise x 5 cloves
    Cinnamon sticks x 3 ea.
    Black Garlic x 2 heads
    Fish Sauce, Golden Boy Brand or similar x 1 cup + more to taste
    Lime juice x 2 limes

    SPAETZLE
    Egg Whites, 12 ea.
    Milk x 12 oz.
    Flour, AP x 7 oz.
    Black Pepper x 2 T. or 2 large pinches
    Garlic cloves, microplaned into fine paste x 1 ea. large
    Kosher salt as needed

    APPLEWOOD SMOKED HUDSON VALLEY MAGRET DUCK BREAST - Purchase Applewood Smoked Magret Breast Online
    Two magret breasts, sealed in small cryovac bags individually, held in immersion circulator at least 3 hours at 125° F.
    Pumpkin, Long Island Cheese or Sugar variety, peeled, and cubed into 1” cubes
    Brussels sprouts, shaved thin on mandolin x 1 cup
    Canola oil, as needed
    Watermelon Radish, julienne
    Scallion, sliced thin for garnish

    For the broth:
    Char the ginger and onion on a grill or in a dry pan until blackened significantly on all sides. Place in pot. Use a torch to char toast the star anise and cinnamon sticks, and then add those to pot as well. Cut on head of black garlic and add to the pot with all of the stock, and the egg whites. Stir to incorporate well, and place pot on heat. Bring up slowly to a small simmer, stirring as you go until you start to see coagulated egg whites starting to float. Stop stirring, and keep at a very light simmer for 1 hour, until clarification is complete. (Clarification with egg whites is optional, but if you are taking the time to infuse the flavors, you might as well). Strain through a double layer of cheesecloth. Peel remaining black garlic, and add to broth. Blend with immersion blender, and reserve for later use.

    For the Spaetzle:
    Mix all ingredients together in a bowl with a stiff whisk. Let batter rest for 20 minutes. Bring several gallons of water to a stiff simmer. Using a perforated pan, pass the spaetzle batter through the holes of the pan into the simmering water below in batches of 1/3 of the batter each time. As the batter drips into the water, it will form dumpling pasta balls that will be fully cooked in as little as 90 seconds. Remove from the simmering water with a spider strainer, and place on a sheet pan, coating with oil to prevent sticking. Reserve for service.

    To order:
    Place pumpkin cubes on a sheet pan and season after coating lightly with oil. Roast in 400° convection oven or ten minutes. While pumpkin is roasting, bring broth to a simmer. Start two sauté pans over medium high heat. Remove duck breasts from cryovac bags, and place skin side down in one of the pans to crisp and render. In the other, sauté spaetzle dumpling pasta until lightly colored, adding shaved brussels sprouts and tossing to lightly wilt. Place brussels and spaetzle mixture into the bottom of the bowl. Add cubed roasted pumpkin around the bowl. Slice rendered crispy duck breast thinly, and place on pile of spaetzle. Ladle hot black garlic broth around. Garnish with sliced scallions and radishes.

    Note: We served this dish with beluga lentils in place of the spaetzle a few times, and honestly I like it almost better! We’ve also done it with faro, and it always gets good reception from guests!

    -Chef Tony Adams

    For more information on #FoieTheWin. Click Here.

  • COUNTRY PATE of FOIE GRAS, PORK BELLY and PORK SHOULDER - #FoieTheWin - November 2015

    COUNTRY PATE of FOIE GRAS, PORK BELLY and PORK SHOULDER

    One of two #FoieTheWin winners for November comes from Chef Tomas Prado of Golden Fig Restaurant where they "proudly partner with local artisans and farmers to supply as many natural and organic products as are available, free of hormones, GMOs, pesticides and antibiotics. Our vision is to create a collaborative community around sustainable farming practices that translate into flavorful cooking."

    country-pte2

    country-pate

    country-pate3

    INGREDIENTS - Purchase Fresh Foie Gras Online
    1 Kg Pasture Raised Pork Belly diced 1/2" and chilled
    500g Pasture Raised Pork Shoulder diced 1/2" and chilled
    500g Hudson Valley Foie Gras chunks chilled
    24g Kosher Salt
    2g Sugar
    6g Coarse Black Pepper
    2g Quatre-epices (4 spice mix)
    2g Piment Espelette
    4g Pink Curing Salt
    100ml Cognac
    100g Panade (milk soaked bread)
    1 egg
    20 strips of high quality thick cut bacon

    METHOD
    Combine all ingredients except Panade, egg and bacon strips in a large non reactive bowl and mix together. Let sit in refrigerator for 6-8 hours.

    Place all metal parts of the meat grinder in freezer for at least 2 hours.

    Preheat oven to 350F.

    Add the Panade and egg to your meat mixture and combine well. Set aside in refrigerator.

    Set up your meat grinder with the 1/8" die. Begin grinding meat mixture over a bowl set with ice. Once done remove a small amount and make a party and cook on stovetop to taste. Adjust seasoning if necessary. Place meat mixture in refrigerator.

    Line your terrine mold with the bacon strips allowing for about 1 1/2" to overlap on the sides. Place your meat mixture in terrine mold and smooth out evenly with a rubber spatula.

    Boil 1 gallon of water and add to a hotel pan for your Bain Marie. Place terrine mold in Baine Marie and cook in 350f oven for 45 minutes. Rotate the pan and cook for another 30 minutes or until internal temperature has reached 155F.

    Remove terrine from oven and cool down. Press terrine with 3-5# weights for 24 hours. Remove weights and let terrine sit for 3 days to ripen.

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