Truffled Foie Gras Terrine with Jurançon Gelée

Instructions

Seperate the two lobes of foie gras and carefully devein with the tip of a paring knife. Press the foie gras flat without breaking it up. Sprinkle with about a quarter cup of Jurançon and the port wine. Season with sea salt and pepper. Cover tightly and let marinate for at least 12 hours.

Lay a large piece of plastic wrap flat on work surface and sprinkle it with coarse black pepper. Lay the larger foie gras lobe on that, and press it gently to form a roughly concentric, rectangular shape. If using truffles lay the slices out accross the foie gras. Press the other lobe on top of this and press together. Sprinkle evenly with coarse black pepper.

Roll the foie gras in the plastic very tightly into a cylindrical shape. Hold it by both ends and roll on work surface to make it tighter, rolling it up like a candy wrapper. Fold twisted ends in and rewrap to prevent unraveling. Repeat these steps three times or until a very tight cylinder is formed. Then wrap in a layer of aluminum foil. Put in freezer for one hour to firm (but don't freeze!) the terrine.

Preheat oven to 300 degrees. Bring a pot of water to a simmer on the stove. Place a casserole dish or hotel pan that's deep enough to cover the terrine on the oven rack. Place the terrine in the pan and pour the simmering water into the pan until it almost covers the terrine. Let the terrine poach in the oven for about an hour.

Remove and let cool at room temperature. Then place it in the fridge and place a milk or juice carton on top to wait it down and make it more compact. It will keep like this for about two weeks and is best after 2-3 days at least.

To make the gelée, soak your gelatin leaves in cold Jurançon for an hour until very soft. Squeeze the liqid out and bring it to a simmer. Add sugar and stir until dissolved. Add gelatin and do the same. Pour into desired mold and chill completely until set.

To serve, take a thin sharp knife and simmer some water on the stove. Dip the knife in the water and slice through (plastic and all) being very careful not to crush the terrine. Chop the gelée or leave molded and sprinkle the terrine with fleur de sel. This goes well with many kinds of fruits, such as fig or quince and some toasted bread.

Author's Comments

Vive la résistance!!!

Jurançon is a sweet white wine from the southwest of France, though any sweet white wine could be substituted.

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