Terrine of Smoked Foie Gras and Apple Compote
This is a beautiful combination of flavors, sauteed apples with smoked foie gras and rich brioche. Chef John Besh stacks them high, then garnishes with a little fleur de sel, a chive knot, and reduced balsamic vinegar. The recipe includes instructions on making a stovetop smoker. Warning — your smoke alarm will go off!
- Foie gras - 1 1/2 lb
- Kosher salt - 1 tablespoon
- White Pepper - 1/2 teaspoon, freshly ground
- Nutmeg - 2 dashes, freshly grated
- Sugar - Pinch
- Armagnac - 1 shot
- Granny Smith Apple Compote
- Granny Smith apples - 4
- Unsalted Butter - 1/4 cup (1/2 stick), softened
- Sugar - 1/4 cup
- Madras Curry Powder - 1 teaspoon
- Ginger - 1 teaspoon, ground
- Salt - Pinch
- Rice Wine Vinegar - 1/2 cup
- Rosemary - 1 sprig, fresh, minced
- Salt and freshly ground pepper to taste
- Chives - 8, parboiled
- Unsalted Butter - 4 tablespoons
- Brioche - Four thick 4-inch circles
- Sea Salt - 4 pinches
- Balsamic Vinegar - 2 tablespoons, reduced to thick syrup
Remove the veins from the foie gras: Starting at the large lobed end, tease up the end of the largest vein with the tip of a small knife. Holding the vein with between your finger and the knife, pull it gently away from the foie gras until it lifts the entire vein network. Separate and lift away the veins. Season with salt, wrap with cheesecloth, and refrigerate 24 hours. Unwrap. Season with pepper, nutmeg, and a pinch of sugar. Place in a shallow bowl and pour the Armagnac over the foie gras; marinate for 2 to 3 minutes. Drain and place in a pie pan.
Prepare a stovetop smoker: Place a long narrow hotel pan, about 5 inches deep with a perforated inner liner, over two stove burners. Scatter 3 or 4 applewood or pecan wood chips in the bottom of the pan and place the perforated liner on top. A deep roasting pan may also be used; you want one sturdy pan to hold the wood and heat on the burners, and a liner which will hold the foie gras pan above the wood and let only the smoke reach the foie gras. Place the foie gras, in the pie pan, into the top pan away from the heat. Cover the entire pan assembly with foil and crimp the edges lightly to hold it in place. Turn the burners to high; when the first wisps of smoke escape from under the foil, remove the pan from heat; let stand 2 or 3 minutes. Open the foil and remove the foie gras pan; let rest at least 2 minutes.
Fold the foie gras and shape into a 4-inch diameter roulade. Wrap with plastic wrap, twist the wrap closed, and refrigerate for 24 hours.
To prepare the compote: Slice the apples in half and core, then cut into thick wedges. Leave the skin on. In a heavy 2-quart sauce pan, melt the butter over medium-high heat. When it just begins to brown, add the apples and sugar. Stir constantly, for 2 minutes. Add the curry powder, ginger, and pinch of salt. Cook 2 more minutes, then add the rice wine vinegar. Reduce heat to medium-low and simmer 3 to 4 minutes, or until most of the liquid has evaporated. Remove from heat and season with rosemary, salt, and pepper to taste. If not using immediately, cover and chill in the refrigerator; warm in a saute pan before serving.
To prepare the chive knots: Tie each parboiled chive into a loose knot, trimming the ends to make them even. Set aside.
To serve: Spread a thick layer of butter on the brioche rounds. Pan-toast the brioche in a non-stick saute pan over medium-high heat until golden, turning once. Place a ring mold in the center of a plate and press apples into the mold; lift the mold and top the apples with a slice of brioche. Repeat for the other plates. Slice the foie gras and place a slice on top of each brioche toast. Sprinkle a pinch of sea salt over each slice of foie gras. Garnish each with a chive knot; drizzle the plates with balsamic vinegar.