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Follow the recipe from the chef Wylie Dufresne

Aerated terrine of foie gras

INGREDIENTS

- 2 lbs of foie gras
- 1/2 cup of sake
- 1/2 cup of cognac
- 1/2 oz of gelatin
- 0.15 oz of agar
- 10 oz of water
- 3 egg yolks
- 1 brioche
- Plums
- Pickled red beet
- Coriander stem
- Salt, pepper
LA RECETTE DU CHEF

Cook the foie gras in the oven at 160 F° for 1 hour with the sake and the cognac. Pass it trough a tamis. Heat it in the microwave at 900 W for 2 min and blend the agar in it, season. Emulsify the softened gelatin, the egg yolk and the hot water. Bring the both together by emulsifying. Cool it down by blending during 2 min. Put it into a container with a valve to pull out the air. Put the container in an air extractor and put the valve on the out position. Launch the machine. Then let the container in the refrigerator overnight.

Cook and blend the plums with a little bit of water to get a smooth puree. Slice the brioche and toast it.

Release the valve and then you can plate the dish. Add a few pieces of pickled beet, the coriander stems, a slice of brioche and some plum puree.





Appetizer for 4 persons
Preparation time : 24 h
Difficulty : Advanced
Required Material :
Recette Aerated terrine of foie gras