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

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources