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Add a photoServings: 12
Ingredients
- 4 x lobes fresh foie gras
- 12 x leek, (smaller size of the large variety leeks)
- 2 whl pheasant
- 100 gm sultanas soaked in jasmine tea
- 100 gm foie gras, fat
- 10 gm Dijon mustard
- 50 ml cabernet vinegar
- salt, to taste
- pepper, to taste
Directions
- Press foie gras into terrine by following foie gras terrine recipe. (Should be done 1 day prior).
- Trim leeks to fit into terrine and gently cook leeks in butter water till soft.
- While still hot press leeks in between 2 cloths for 4 hrs to remove excess moisture.
- Cure pheasant legs for 8 hrs with coarse salt, thyme and garlic.
- Rinse and cook slowly in duck fat at 200 degrees Fahrenheit till tender for 3-4 hrs.
- Sear pheasant breast (skinned) lightly in butter.
- Finish cooking in pan with legs for 8 min.
- Separate leg meat from the bone and shred; season with cabernet, vinegar, mustard, salt and pepper.
- To assemble line terrine mold with saran wrap.
- Pull pressed foie gras out of terrine and cut into 3 cut on side length wise.
- Clean leeks by taking 2-3 layers off each leek; scrape thin membrane off each leek ribbon.
- Shape pressed leek into terrine, alternating wide end to thin end, leaving no gaps.
- Brush lightly with foie gras fat and mustard emulsion.
- Add in 1 portion foie gras pressing down slightly and season.
- Sprinkle with soaked sultanas.
- Layer shredded pheasant leg and then layer with seasoned breasts leaving no gaps in centre.
- Top again with shredded leg and sprinkle with more sultanas.
- Layer remaining foie gras and finish terrine with remaining leeks.
- Wrap with the saran wrap.
- Press proportionately for 12 hrs before serving.
- Garnish 12-inch plates painted with outline of terrine shape with Riesling jelly and apple pure, figs poached in port and deep-fried parsley.
- Brush mustard vinaigrette over leeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 142 | |
| Calories from Fat 78 | 55% |
| Total Fat 8.65g | 11% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 90mg | 4% |
| Potassium 162mg | 5% |
| Total Carbs 2.26g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.35g | 1% |
| Protein 13.15g | 21% |
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