FOIE GRAS AND APRICOT TERRINE
Wrapped with Serrano Ham
Recipe courtesy of Chef Keith Luce, from The Little Nell, Aspen.
1 whole grade-A fresh foie gras
½ cup dried apricots, finely sliced into slivers (julienne)
½ cup ruby port
2 sheets gelatin
¼ cup cold water
½ cup chicken stock
2 teaspoons fresh thyme, finely chopped
2 ounces Serrano ham or prosciutto, thinly sliced
Kosher salt and freshly ground black pepper to taste
1. Soak apricots in port for a minimum of 2 hours. Soak gelatin sheets in ¼ cup cold water for 30 minutes.
2. 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.
3. 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.
4. 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.
5. 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.