Trio of Foie Gras
Mar, 31 2018
This month our chefs at Coco Bodu Hithi are sharing another special from the Maldives restaurant bar: Stars. If you are a fan of foie gras this one is for you!
Trio of Foie Gras
• Pan Fried 60gm Foie gras
• (1 1/2-lb) whole raw grade duck or a goose foie gras at room temperature, cleaned and deveined.
• 4 teaspoons kosher salt.
• 1/2 teaspoon freshly ground white pepper.
• 1/4 cup Sauternes or 3 tablespoons Armagnac.
Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so the bottom of foie gras won't cook too quickly).
Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper.
Sprinkle one-third of Sauternes in the terrine and firmly press large lobe of foie gras, smooth side down, into the bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly).
Sprinkle with another third of Sauternes. Put smaller lobe of foie gras, smooth side up, into the terrine and firmly press down to create a flat surface and snug fit.
Sprinkle with remaining Sauternes. Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil.
Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up the side of the terrine.
Bake in middle of the oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120°F, 1 to 1 1/2 hours, or 160°F (for USDA standards), about 3 1/2 hours.
Remove terrine from the pan. Discard the water and remove the towel. Return terrine to roasting pan and remove the lid. Put wrapped cardboard directly on the surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows). Let it stand at room temperature for 20 minutes.