World Gourmet Summit 2000

	1.TERRINE OF WHOLE ROASTED HUDSON VALLEY FOIE GRAS SQUAB, SWEETBREADS, AND WILD MUSHROOM WITH WILD MUSHROOM EMULSION By Michael A Ginor
Serves: 15 portions Ingredients TERRINE 4 lb sweetbreads 2 quarts beef consommé 8 sheets gelatin 2 whole grade A foie gras - about 1 ½ pounds each coarse salt black pepper - freshly ground ¼ cup rendered duck fat 5 cloves garlic - finely chopped 4 lb wild mushrooms - such as a mixture of porcini, chanterelles, shiitake, and black trumpets 1 sprig fresh thyme 10 squab breasts - boned (substitute 4 duck breasts if necessary) MUSHROOM EMULSION Sauteéd mushrooms and cooking liquid from above 5 tbsp beef consommé (from above) 2 tbsp white distilled vinegar 5 tbsp grape-seed oil 1 bunch fresh chervil - garnish Method 1. For the Terrine: Place sweetbreads in a large, shallow bowl with enough water to cover. Let it soak, refrigerate for 2 hours, changing the water twice (the sweetbreads should lose their pinkness and turn milky white). 2. Bring consommé to a simmer, add the sweetbreads, and cook for 20 minutes. Drain the sweetbreads on paper towels and strain the consommé through several layers of cheesecloth. Set aside 5 tablespoons of consommé for the mushroom emulsion. 3. Soften gelatin sheets in cold water for 5 minutes, add to the hot consommé, and stir to dissolve and combine. 4. Pre-heat oven to 300ºF. Season foie gras with salt and pepper. Place a large sauté pan over medium-high heat. Sear whole foie gras on all sides until surface is golden brown, about 5-7 minutes. 5. Place pan and foie gras in the oven and roast whole for 12 minutes, until it is firm and cooked through. Remove foie gras from the pan and drain on paper towels. Strain the fat through a chinois and reserve. 6. Heat duck fat in a large sauté pan over medium heat. Add garlic and cook for 1 minute. Add the mushrooms, thyme, salt, and pepper to taste, and cook for about 8 minutes until the mushrooms have released most of their liquid. Remove mushrooms from the pan and drain on paper towels. Reserve the liquid. 7. Season squab (or duck breasts) with salt and pepper. Place the reserved foie gras fat in a sauté pan over medium-high heat. Cook for 3-4 minutes on each side, until they are cooked through. (For duck breasts, cook about 5-7 minutes skin-side down, then turn over and cook another 7 minutes). Set aside. 8. To prepare terrine, cut the sweetbreads, foie gras, and squab (duck) breasts into 1 ½-inch chunks, and combine with ¾ of the mushrooms. Reserve the remaining mushrooms. Fill terrine mould with mixture. 9. Pour the gelatinous consommé over the mixture, adding as much as the terrine mould will hold. Place a weight or a second terrine mould over the first to press down, just enough until the consommé begins to spill over. Refrigerate the weighted terrine for 24 hours. 10. For Mushroom Emulsion: Place the reserved mushrooms and cooking liquid, consommé, vinegar, and grape-seed oil in a blender, pureé, and strain through a chinois. 11. To Serve: Unmould the terrine and cut into 15 slices. Place a slice of terrine on each serving plate with 2 tablespoons of the emulsion. Garnish each slice with a sprig or two of fresh chervil.
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