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Terrina de Foie Gras a las Brasas como en Sauternes (página 2 de 2)Home >> Recetas
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Habiéndome levantado temprano una fría mañana de diciembre y esperado 2 horas a que mis brasas estuvieran listas, no quise arriesgarme a tener que volver a comenzar mi fuego por haber esperado demasiado para asar el foie gras. Mis brasas estaban demasiado calientes y en la foto de arriba puedes ver lo que sucede cuando haces esto. El foie gras se derrite un poco, y la grasa derretida se enciende como un pozo petrolero de Kuwait. ¡Una buena manera de apoyar a tu oncólogo local!
Comienza a sazonar con sal, pimienta negra y Piment d'Espelette. Creo que unos chipotles secos molidos hubieran sido mejor pero el único chile ofcialmente aceptado por la gastronomía franccesa es la Piment d'Espelette.
Una vez dentro de la casa, un poco más de sazonado en la segunda y última tanda de foie gras aún caliente de la parrilla. Debo decir que se ve, huele y sabe tan rico así como está que cuesta mucho no comérselo de inmediato y tener que esperar un día más.
Puedes hacer una terrina en cualquier molde de pastel, pero dada la calidad de mi ingrediente, fuí a comprar una bonita terrina y encontré esta preciosa terrina de hierro fundido esmaltada de La Cornue. Coloca el foie gras pieza por pieza en la terrina. Hay quienes envuelven los lados con una capa delgada de manteca de cerdo para que se conserve mejor y sea más fácil de desmoldar, pero a mi en particular no se apetece esta parte del cerdo. Tu decides.
Pon más piezas del foie gras ya sazonado en la terrina hasta llenarla. Si tienes demasiado foie gras, te puedes comer el que sobra en una rebanada de pan tostado.
El foie gras en verdad esá precioso - ¡Qué pena tener que esperar un día más antes de comerlo!
<> Coloca la terrina o el molde de pastel en un refractario grande y llénalo con agua. Puedes colocar la terrina sobre un par de cuchillos para evitar que haga contacto direto con el refractario. La idea es lograr un calor uniforme para que el foie gras no se derrita en algunos puntos calientes. <>
Mételo al horno y hornea 20 minutos a 50ºC. Normalmente las terrinas de foie gras se cocinan más tiempo y a temperaturas más altas, pero aquí el foie gras ya fue previamente asado en la parrilla. Este proceso suavizará el foie gras para que más adelante, con presión, se pueda formar una terrina firme.
Deja la terrina enfriar a temperatura ambiente, luego envuélvela en film plástico.
Coloca un pedazo de cartón que ajuste a cubrir el interior de la terrina para que puedas aplicar una presión pareja y lograr una forma rectangular.
Déjala en el refrigerador con un peso encima del cartón - aquí utilicé dos paquetes de pasta de tomate. No necesitas mucho peso pero tienes que repartirlo parejo en toda la superficie.
Al día siguiente, retira los pesos y desenvuelve ...
El foie gras está listo paa servirse. Ve mejores fotos más abajo.
Calienta un cuchillo de cocina en la flama y úsalo para cortar una rebanada de foie gras.
Sírvelo con brioches tostados o como yo, con nuestros delicados cuchaule suizos con azafrán y mi Quince Balsamico Chutney. ¡Todo un éxito! Si se me permite mi contribución a la ética del foie gras, respeto a la personas a quienes les importa más el bienestar del ganzo que su apetito. Sin demanda por el foioe gras muchos ganzos probalemnente ni hubieran nacido. ¡Justifica el suplicio de la alimentación forzada por dos semanas la vida de un ganzo? Ustedes encuentren su propia respuesta. Sólo déjenme decir que yo cocino el foie gras con mayor respeto que muchos otros ingredientes, salvo tal vez las trufas. Para comer o cenar en el restaurante: Restaurant Saprien 14, Rue Principale 33210 Sauternes France Tel : +(33) 5 56 76 60 87 346528 visitas Márcarlo con:¿Te gusta este artículo? Envíame un comentario o ve mis artículos más populares. Copyright FXcuisine 2024 - all rights reserved. |
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26 comentarios
- #1
- Comment by chef josh
I have tried to grill foie before and had disastrous results. Mainly me being screamed at by a chef for a half hour about why I thought that would work. But I knew there had to be a way and you sir have found one for me. The chilies are a crazy touch sounds interesting and I think I might just try it out.- #2
- Answered by fx
Chef Josh, thank you for your comment! You need to wait until the embers are almost finished and leave the foie gras on the cooking grate no more than 60 seconds in total or they'll melt down in the most expensive flare known to man. The freshest the foie gras, the better the result. Let me know how you fare!- #3
- Comment by doris
I have been to this nice restaurant. I love his terrine de foie gras with the Sauternes Jelly. Thank you for this recipe, I will try it when next in France.- #4
- Comment by chef steve
The terrine recipe looks very interesting as does the restaurant picture. It has been a long time since I was in France, mainly due to living in Thailand. We have some great restaurants here (including my own) but never quite the same.- #5
- Comment by Curt
Now I'm upset that I didn't grill my foie gras. I have a few slices left, so I'll have to try it to see if I can do it quickly without it falling through. I try to do anything I can on the grill. Nice article, and, as usual, great photos.- #6
- Comment by Baitte
hmmm....very interesting! Thanks google- #7
- Comment by Beatrice
Francois, what do you think of using caul fat instead of plain pork fat? I use it for other terrines; might it work to offend you less? I often use chiles when tradition calls for sweetness; there is a certain sweetness in the heat, and perhaps it stimulates the same area of the tongue...- #8
- Answered by fx
Beatrice, you might probably substitute the pork membrane with another one, the purpose is only to prevent oxydation of the foie gras. There are so many different chiles - some melt in your mouth while others make your mouth melt!- #9
- Comment by Beatrice
I "cheat" on French traditional cuisine by using San Marcos chipotle peppers in adobo. It's a Mexican product, but I've found it on the shelves in Barcelona. It has a lovely sweet-smoky flavour and doesn't overwhelm foie gras. A teaspoonful in pumpkin soup is spectacular!- #10
- Answered by fx
Beatrice, I too am a fiend for chipotle! I have them in adobo sauce, dried whole and even powdered. They are lovely with sweet potatoes and in chilis too!- #11
- Comment by joseph
What is the terrine history?thanks.- #12
- Comment by JAY WITHAM
MARVELOUS ARTICLE. YOUR PHOTOS ARE SUPERB. I like CAUL FAT BUT PORK LARD TASTES BETTER. THNX FOR ALL THE HARD WORK. JAY- #13
- Comment by JAY WITHAM
ADDENDUM TO PREVIOUS SUBMISSION. I TAKE EXCEPTION TO THE REMARK THAT THE GEESE SUFFER AN ORDEAL OF TWO WEEKS FORCE FEEDING. I'M SURE YOU HAVE WITNESSED A REPUTABLE GOOSE FARM IN OPERATION AND MUST HAVE OBSERVED, THE GEESE CAN'T WAIT TO BE FED THEY LOVE THE CORN FILLED CROP AND ARE NOT INJURED IN ANY WAY. THEY ARE ALSO VERY HUMANELY DISPATCHED FAR MORE CIVILIZED THAN CHICKENS. LOVE YOUR WORK. RESPECTFULLY, JAY WITHAM CALIFORNIA USA- #15
- Comment by Nan
I've been looking for a lovely preparation for foie gras. This looks just the ticket! Thank you for the recipe and wonderful preparation photos. As a photographer, I'm pleased with the clarity and logical steps shown. As a traveler, I will make the restaurant a must visit! As a cook, can't wait! Thanks again.- #17
- Comment by Elaine
I have been looking for a decent recipe for foie gras for ages so am looking forward to trying this. The pics were very helpful.Many thanks
- #19
- Comment by ani
Me encanto tu explicación de terrina estaba buscando informacion de como realizarla y me distes varios tips,es la primeras vez q realizare una y te agradeceria si tuvieras una receta sencilla con la cual comenzar hacer una terrina- #20
- Comment by Jose Luis Fernandez
Distinguido Sr.Casualmente encontre su blog leyendo en algunos articulos de cocina, le felicito por sus brillantes comentarios y es un placer leer sus articulos, siga siempre asi para placer de los aficionados a la gastronomia.
Saludos desde Sevilla.
- #21
- Comment by Yana
I can't thank you enough for your article and lovely pictures! I just bought a lovely fresh duck foie gras to do a homemade terrine. My mom's terrine is outstanding, a recipe she got from Hubert Keller more than 20 years ago. As she is currently incommunicado on a cruise ship, I was unable to ask her for the recipe. What a relief to find your wonderful recipe and insightful comments. I shall adapt it to apartment cooking...maybe a hibachi grill or until I get one searing it will do for now. Many Thanks!- #22
- Comment by Michael Wood
If you want to spend 150 to 200 dollars to try to make this terrine which you better be ready to eat in no less than 3-5 days than go rite ahead and whip it out. Id just like to mention that this is a recipe from a michelin starred restaurant. For the home cook a good practice for grilling foie gras would be to chill some chicken fat and throw it on the grill. Let me just save you some time and tell you to go to the closest restaurant you respect thats serving foie gras and order it. The most important part of a chefs skillset is how to utilize applied heat sources (theyre playing with fire) and given that, aspect with the medium being foie gras, Id say leave it to the experts.- #23
- Comment by Yana
Here I am a year later and so happy I found your recipe again...this time I printed it to treasure for years to come as everyone loved the one I did last year! Happy Holidays and thanks for sharing the wonderful recipe...- #25
- Comment by Cambo
FX, We ate our way through france last year for our honeymoon, it is with great sadness that i missed out on such a nice restaurant. But we had such lovely food everywhere in france. Thank you for your recipe, i've been looking forever for a beautiful foie gras terrine. Now to find myself some GOOSE LIVER....its so hard to find any in australia....such a shame!- #26
- Comment by fabrice
hi, this is very similar to the receipe used at "le carre des feuillants" where i was working there. the most difficult (adding several critical points to the basic receipe) but also the most rewarding reciepe to treat the best quality lobes. thx for making it available to everyone here. Also, nice explanations and photos.PS: on the receipe i know there is also 2g of ascorbic acid by Kg, maybe the slight increase in acidity is worth it to exhaust the flavours. fell free to try with small quantities to taste the difference.
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