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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources