Magazine article Moment

Gerrine of Koie Gras: Adapted from Hudson Valley Farms

Magazine article Moment

Gerrine of Koie Gras: Adapted from Hudson Valley Farms

Article excerpt

INGREDIENTS // SERVES: 6

1 grade-A fresh foie gras (about 1 1/2 pounds), rinsed and deveined // 1 tablespoon of kosher salt 1/2 teaspoon of freshly ground white pepper // 1 1/2 tablespoons of Armagnac or sauterne wine

DIRECTIONS

1. Drain the liver on paper towel and pat dry. Mix salt and pepper and season liver thoroughly. Sprinkle with wine and refrigerate covered overnight.

2. One hour before cooking, remove liver from refrigerator and return to room temperature.

3. Preheat oven to 215 degrees F. Line terrine with heatproof plastic wrap, leaving enough excess wrap to fold over the top. Fit large lobe, smooth side down, into the terrine. Flatten to eliminate air pockets. Place smaller lobe on top and press down to fit into mold. Cover securely with plastic wrap.

4. Create a bain-marie (water bath) by placing a folded kitchen towel in the bottom of a roasting pan. …

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