Goose Terrine

Menu Part: 
Side Dish
Cuisine Type: 
French
Serves: 
4

A treasured item in France, a 'terrine' gets its name from the rectangular mold used in the preparation of foie gras.

Ingredients

8 prunes (dried plums)
1⁄2 cup Armagnac, plus more for preparing foie gras
1 Grade A lobe foie gras
1⁄2 gal. milk
1 cup aspic
Salt and white pepper, to taste
1 cup shredded, prepared goose or duck confit
Sugar, if needed
Brioche, for serving

Steps

Two days ahead:

1. Cover prunes with Armag-nac; cover with plastic wrap and let stand in warm place 10-12 hours.

2. Bring foie gras to room temperature. Sepa_rate large lobes from smaller lobes; remove all veins and blood spots, keeping the pieces intact. Cover with milk and refrigerate overnight.

One day ahead:

1. Preheat oven to 250°F. Line a small metal loaf pan with plastic wrap, leaving a generous overhang; cut a piece of cardboard to fit the top of the pan.

2. Remove foie gras from milk and dry on paper towels. Divide into three equal portions.

3. Heat the aspic until liquefied.

4. In a cold sauté pan, place one portion foie gras; season with salt and pepper. Sprinkle lightly with Armagnac and place in oven until warmed through to the top (foie gras should not turn gray).

5. Layer bottom of loaf pan with first portion of cooked foie gras.

6. Divide confit into two equal portions and layer one in the loaf pan; spoon in aspic until meat is wet.

7. Cook remaining two portions of foie gras as above and repeat layering the foie gras, confit, and aspic, finishing with a last layer of foie gras. Fold plastic wrap over the top of the terrine and cover with the cardboard. Place a weight on top and refrigerate 10-12 hours or overnight.

To serve:

Warm prunes and soaking liquid, sweetening with sugar if needed. Slice and toast brioche.Unmold and unwrap the terrine. Slice and plate, drizzling with prune-Armagnac mixture. Serve with brioche.

Source: Recipe from Chef Marc Orfaly

More From FoodService Director

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources