Terrine of Duck Foie Gras with Toasted Honey Brioche and Ice Wine Jelly.

Foie Gras Terrine
Ingredients 3 lobes of fresh Duck Foie Gras (3 1/2 pounds)
3 fl oz Cognac
3 fl oz Sauterne
1 Dessert Spoon of Sea salt and 20 grinds of freshly ground White Pepper

Method:
Open, devein and remove any bruised bits from the lobes. Pour over cognac and sauterne, Sprinkle on seasonings and leave for 12 hours.

Line the terrine with 3 layers of cling film and put the livers in. Place in a bain marie with a piece of card under the terrine [this prevents direct heat from concentrating on the bottom of the terrine] and cook for 1 hour in a preheated oven 170° C, 325° F,Gas Mark 3.

Remove the terrine from the bain marie, leave to cool for 1 hour, then place a wooden board wrapped in tin foil on top of the Foie Gras.

Top with a brick for weight and refrigerate for 12 hours. Ready to serve.


Honey Brioche
Ingredients 2 Tbsp of honey
Zest of 1 orange
1 fl oz milk
15 g fresh yeast
375 g strong flour
10 g salt
1 oz sugar
4 eggs - beaten
175 g unsalted butter

Method:
Warm milk, honey and zest in a pan, remove from heat and then add fresh yeast and dissolve. In a mixing bowl mix together flour and salt.

Turn on mixer to medium speed and using a dough hook add beaten eggs and yeast mixture at the same time. Mix for 10 minutes until smooth and elastic.

Beat softened butter and sugar together then at low speed add this mixture to the dough slowly a bit at a time. This will take 5 minutes.

Cover the bowl with a tea towel and prove in a warm place for 1 hour. Punch down and place in the fridge over night.

Butter and flour a loaf tin add brioche, prove until double in bulk, egg wash twice and bake in preheated oven 220° C, 425° F, Gas Mark 8 for 40 minutes.

Unmold immediately and place on a wire rack to cool. Ready to serve.


Click Here for Ice wine jelly recipe >