This dish was served during the cocktail hour of the Foie Festival at Wilshire Restaurant. Served with candied kumquat and a toasted brioche, it was a simple yet elegant presentation of the dish foie gras terrine. For best results, make sure the foie gras is raised responsibly and of the highest quality.
- 1 Pound foie gras
- 8 sticks unsalted butter
- 8 large egg whites
- 4 Tablespoons salt
- 3/4 Cups shallots, thinly sliced
- 5 bay leaves
- 14 sprigs of thyme
- 1 Tablespoon Sel Rose salt
- 2 Teaspoons black peppercorns
- 1 1/2 Ounce Port wine
- 1 1/2 Ounce Cognac
- 1 1/2 Ounce Madeira wine
- Clarified butter
In a medium saucepan, sauté shallots until translucent and deglaze with wines. Add herbs and reduce it by half. Next, strain the wine reduction from the solids and set aside.
Seal the foie gras, butter, salts, and pepper in one cryovac bag, and seal cracked eggs in another bag. Sous vide foie at 122 degrees Fahrenheit for 45 minutes, and eggs for 30 minutes. Remove and blend the contents of both bags with the wine reduction.
Pour blended mixture into ceramic dishes lined with greased parchment paper and cook in oven at 200 degrees Fahrenheit in a water bath for 35 minutes. Cool the dishes in the refrigerator until solidified.
Once cold, pour a small layer of melted clarified butter on top and let cool. Slice terrine to desired thickness and serve.