Duck, Foie Gras and Pistachio Terrine with Black Pepper Tuile, Cherry Gastrique

This is an appetizer that I made a month or so ago for a wine dinner that turned out pretty well. There are few dishes that I’m very satisfied with, but this is close. The only thing, I think, that needed work was the terrine itself. Probably crank it down a little tighter next time and be more careful to take the air out of it. Also, it seems like the mousseline came out somewhat grainy.
The dish is “Duck, Foie Gras and Pistachio Terrine with Cherry Gastrique, Mache with Honey-Thyme Vinaigrette, Split Creek Farms Chevre, Spiced Tuile”.

A gastrique is a syrupy reduction of caramelized sugar and an acid (balsamic vinegar in this case) and they usually include fruit (cherries here) and are served with savory dishes. I love serving a gastrique with foie gras because the intense flavor of the gastrique stands up to the powerful richness of the liver very well.

Tuile is French for “tile”, it is a thin, crisp cookie that is usually formed fresh out of the oven while smoking hot and malleable. Here’s the recipe for the tuile I used for this iteration:

62 g butter
125 g light brown sugar
37 g AP flour
5 g green peppercorns
5 g pink peppercorns
5 g black peppercorns
10 g panko bread crumbs

1. Place all ingredients together in food processor and spin until thoroughly combined.
2. Spread thinly and evenly over a Silpat (silicone mat) into desired shape.
3. Bake at 350 degrees Fahrenheit until golden brown.
4. If you would like to bend or shape the cookie, work it immediately when it comes out of the oven as it cools in under a minute after it comes off the mat.

The chevre that we used is from Split Creek Farms in Anderson, SC. We’ve been using their product for years and love it for it’s buttery flavor and firm texture…recently they won the gold medal at the 2010 World Championship Cheese Contest in Madison, Wisconsin. You can give them a call at (864)287-3291 to order their product or to schedule a tour of the farm.

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