Goose Liver Terrine on Rosehip SauceOctober 14, 2015 • By Great Chefs
Goose Liver Terrine on Rosehip Sauce
By Great Chefs October 14, 2015
Start at least 3 days ahead: there are several 12-hour periods of soaking, marinating, and resting in the preparation of this terrine. The process is not difficult; it just takes time. Once the terrine has been cooked, it rests for at least 12 more hours; a day or so would be fine. The truffled terrine slices are presented with greens, asparagus tips, tomato roses, and a sauce based on rosehip jelly.
- Goose liver - 2-1/4 pounds
- Lard - five, 10-inch-by-4-inch, thin slices
- Bay Leaves - 6
- Milk - 2 cups
- Black Truffles - 4, sliced very thin
- Goose Liver Marinade
- Pickling salt - 1 tablespoon
- Dried Thyme - 1/2 teaspoon, chopped
- Allspice - 1/4 teaspoon
- Freshly ground white pepper - 1/2 teaspoon
- Port Wine
- Madeira - 1/2 cup
- Brandy - 1 cup
- Rosehip Sauce
- Rosehip jelly or jam - 1 jar (approximately 10 ounces)
- Dijon-style mustard - 1 tablespoon
- Pinch of cayenne pepper
- Freshly ground black pepper - 1/4 teaspoon
- Salt - 1/2 teaspoon
- Port Wine - 1 tablespoon
- Tomatoes - 12 small
- Walnut Oil Dressing
- Walnut Oil - 4 tablespoons
- Juice of 2 lemons
- Apple cider vinegar - 2 tablespoons
- Salt and freshly ground black pepper to taste
- Asparagus tips - 3 pounds, blanched
- Chicory or endive leaves - 3 cups
Separate the lobes of the goose liver and remove the veins and silverskin. Place the liver in a non-aluminum bowl, cover with cold water, cover the top of the bowl with plastic wrap, and let the liver soak 12 hours in the refrigerator. Remove and drain. Cover the liver with the milk, reseal the bowl, and let the liver soak 12 hours in the refrigerator again. Remove and drain.
Combine all ingredients for the marinade. Pour the marinade over the liver in the bowl, reseal the bowl, and marinate 12 hours in the refrigerator. Drain again.
Line a terrine mold or loaf pan with plastic wrap, letting it overhang the sides. Press the lard strips into the loaf pan, lining it completely. Reserve one slice to seal the top. Let the ends of the side strips hang over the sides. Cut small slits in the goose liver pieces and slip truffle slices into the liver pieces. Place the liver pieces in the mold, fitting them together to fill the mold completely. Press in place gently. Pour some of the marinade over the top of the liver. Wrap any overhanging lard pieces over the liver. Cover the top with the reserved slice of lard. Place the bay leaves in a line on the lard. Bring up the saran wrap and seal.
Preheat the oven to 175 F. Put one inch of hot water in a baking pan large enough to hold the terrine comfortably. Put the terrine in the water in the center of the pan. Add more hot water three-fourths of the way up the sides of the terrine. Poach in the oven for 1 hour. Remove, take the terrine pan out of the hot water, and cool the terrine to room temperature. Place in the refrigerator for 12 hours.
To make the rosehip sauce: Place the rosehip jelly in a small saucepan and warm over a pan of hot water until the jelly has just melted. Remove from heat. And stir in the remaining ingredients.
To make tomato roses: With a sharp paring knife, cut one long spiral paring from top to bottom around a tomato. With your fingers, coil the paring tightly into a spiral to form a “rose.” Repeat with remaining tomatoes. The pared tomatoes may be wrapped and kept chilled for use in salads or other dishes.
To make the walnut dressing: Whisk all ingredients together.
To serve: Remove the terrine from the pan by lifting on the plastic wrap. Slice the terrine into 1/2-inch slices and place a slice in the center of each serving plate; leave the lard coating on the slices. Toss the asparagus tips and chicory with the dressing and divide among the plates. Place a tomato rose garnish on each plate. Pool rosehip sauce on one side of the plate.