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Chef
Michael
A Ginor
1.
TERRINE
OF WHOLE ROASTED HUDSON VALLEY FOIE GRAS SQUAB, SWEETBREADS, AND
WILD MUSHROOM WITH WILD MUSHROOM EMULSION
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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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