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| Roasted foie gras and quince terrine |
INGREDIENTS
(makes about 12 portions using one terrine (30cm x 12cm x 10 cm)
4 quinces
1¼ litres water
900g sugar
Juice of one lemon
700g foie gras (two large lobes)
170g duck liver mousse
3 to 4tbs chopped herbs (thyme, tarragon, parsley and chives)
4 soaked gelatine leaves
600ml reduced chicken consommé
Salt and white pepper
For the garnish
Quince purée
METHOD
Poach the peeled quinces in water, sugar and lemon juice until tender. Chill overnight.
Line the terrine with film. Remove veins and traces of blood from the quinces and cut the small lobes in half and the larger ones into quarters. Sauté over a high flame to caramelize the surfaces. Put on a wire rack over a tray, transfer to a hot oven for two minutes only and cool. Quarter the quinces.
Combine duck liver mousse and herbs. Dissolve gelatine in warmed consommé. Layer the terrine with quinces and foie gras, pour a little of the consommé over each layer and season. Spread the duck liver mousse over the top layer, cover and leave to set.
Turn out, slice and accompany with a quenelle of quince purée.
Charlie Palmer
Photo © Sam Bailey