Duckling Foie Gras Terrine with Gingerbread

By corlear

Ingredients

• For the duckling foie gras terrine:
• 1 lb duckling foie gras
• salt
• freshly ground white pepper
• For the honey gingerbread:
• 4 oz honey gingerbread.
• 1/2 cup water
• 21/2 tbsp sugar
• To finish:
• Maldon salt
• freshly ground black pepper

Details

Servings 10

Preparation

Step 1

For the duckling foie gras terrine:
1. Leave the duckling foie gras at room temperature for 1 hour.
2. Remove all the large veins from the foie gras as carefully as possible. Season with salt and pepper.
3. Put the foie gras in a heavy bottomed frying pan and gently yet quickly heat it through. Remove from the heat. Repeat the operation.
4. Turn the foie gras over and repeat the above step. The temperature inside the foie should be between 45-120ºF.
5. Leave to cool until the temperature is around 64ºF.
6. Put the foie in 1½ x 1½" terrines. Press down and leave to cool in the fridge for at least 12 h.

For the honey gingerbread:
1. Cut the gingerbread into 1½ x 1½" squares and freeze.
2. Once the gingerbread is frozen, use the meat cutter to cut it into thin slices that are around 1/10" thick.
3. Mix the water and sugar together. Bring to the boil over a medium heat and then leave to cool.
4. Brush the surface of a Silpat liner with the syrup. Arrange the slices of bread over the liner, leaving approx ¾" between each slice. Dampen the top of the bread with the syrup.
5. Dry in the oven at 300ºF for 5 or 6 min. The slices should not brown, yet have to be crunchy.

Final Steps & Preparation:
1. Turn the terrine out of the mould and cut into 1/10" thick slices.
2. Allow the foie gras to come up to room temperature or 10 minutes before serving.
3. Put a slice of terrine between two gingerbread cookies and arrange on a plate.
4. Arrange three crystals of Maldon salt and freshly ground black pepper on top.