Leek and Foie Gras Terrine
Although this terrine is not difficult to make, it is a show-stopper for an elegant dinner. The richness of the foie gras is beautifully complemented by the leeks and the sweet-tart dressing. The terrine may be prepared up to 2 days in advance and kept in the refrigerator.
Ingredients
- Leek and Foie Gras Terrine
- Baby Leeks - 3 pound, or halved larger leeks, cleaned
- Fresh foie gras - 1, (1 to 1-1/2 [pounds), trimmed and soaked
- Salt and freshly ground black pepper to taste
- Fresh black truffles - 1/2 ounce, grated (optional)
- Garnish
- Mixed baby greens - 4 cups, rinsed and dried
- Raspberry Vinaigrette - 1/4 to 1/2 cup (recipe follows)
- Fresh chervil and parsley sprigs
- Fresh Raspberries - 1/2 cup
- Raspberry Vinaigrette (Makes 1-1/2 cups)
- Raspberry Vinegar - 1/4 cup
- Raspberry Puree - 1/4 cup, strained
- Olive Oil - 1/2 cup
- Walnut Oil - 1/2 cup
- Salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 375 F. Line a 9-by-5-inch terrine or loaf pan with plastic wrap, allowing the excess plastic wrap to hang well over the sides of the pan. Bring a large pot of lightly salted water to a boil and trim the leeks to the length of the terrine.
Cook the baby leeks in the boiling water for 3 to 4 minutes, or until they are bright green but still firm; larger leeks will need up to 6 minutes. Drain the leeks in a colander, pressing out the excess liquid with the back of a large spoon, and drain on paper towels.
Cut the soaked foie gras into long slices at least 1/4 inch thick and place the slices on a baking sheet. Season both sides with salt and pepper, and bake in the preheated oven for 3 minutes. Pour off and reserve the fat; set the foie gras aside.
Roll the leeks in the reserved foie gras fat and line the bottom of the prepared loaf pan, alternating the direction of the white base of the leeks. Top the leeks with slices of foie gras and sprinkle the slices with grated truffle. Repeat layering until the terrine is full and all the ingredients have been used.
Fold the overhanging plastic wrap lengthwise over the terrine, but do not fold over the sides, so that the excess foie gras fat can escape. Place a second terrine or loaf pan bottom-side down on top of the terrine and weight it with 4 or 5 pounds of canned food, bricks, or weights. Place the terrine on a platter or pan to catch the fat drippings and refrigerate for at least 12 hours.
To serve: Unmold the terrine and slice with a sharp serrated knife. Toss the greens with dressing to taste in a large bowl. Garnish each plate with the dressed greens and herb sprigs. Drizzle some additional vinaigrette on each plate, dot with fresh berries, and serve.
Raspberry Vinaigrette
Combine the raspberry vinegar and raspberry puree in a small bowl. Add the olive oil in a thin stream, whisking constantly, then add the walnut oil in the same fashion. Season to taste and set aside. The dressing may be made up to 3 days in advance and refrigerated, tightly covered. Shake or whisk well just before serving.
