Apple Terrine of Foie Gras with Apple Brioche Charlotte, Fresh
Ingredients
- 4 ounce foie gras (in one piece), cleaned for low-heat cooking
- 1/2 teaspoon salt
- 1/4 teaspoon saltpeter
- pinch white pepper
- pinch sugar
- pinch nutmeg
- 1 large apple
- 1/2 cup plus 1 tablespoon sugar
- 1/2 cup rendered foie gras fat, melted and strained
- 1/2 cup balsamic vinegar
- 1/2 pint blackberries
- 6 slices brioche, crusts removed and cut into 1/2 inch strips of equal length,
- plus four 1-3/4 inch rounds
- 5 Granny Smith apples, peeled, cored, and diced
- 1/2 pound butter, softened
- 1 teaspoon cinnamon
- 1 tablespoon sugar
- 1/2 teaspoon clove
- Rendered foie gras fat to taste
- 1 Granny Smith apple, cut into fine julienne
- 1/2 pint fresh blackberries
- 1 bunch watercress
Instructions
Blackberry Sauce. To increase the surface area of the foie gras, gently flatten it by applying pressure with your hand. Combine the salt, saltpeter, pepper, sugar, and nutmeg, and coat the foie gras with this mixture to cure. Wrap in plastic and refrigerate for 12 hours. Preheat the oven to 325 degrees. With an even slice, cut off the top of the apple, about 1/4 inch from the crown, and carefully remove the core without breaking through the bottom. Using a melon baller, hollow out a deep, wide cavity inside the apple. Fill the apple with the cured foie gras, packing firmly, and replace the apple top. Place the apple in a baking pan filled with 1/4 inch of water, cover with foil, and bake for 10 to 15 minutes, until a knife pierced into the center comes out warm. Carefully remove the apple from the water, wrap in plastic, and chill for several hours. In a saucepan set over a low flame, combine the sugar and foie gras fat, stirring to form a thick mixture. Continue heating and stirring until most of the sugar is absorbed. Whisk in the balsamic vinegar and bring to a boil, watching closely because this mixture has a tendency to boil over. Remove from the heat. Mash the blackberries into the sauce by pressing them with the back of a spoon against the side of the pot. Strain and set aside. Preheat the oven to 300 degrees. Lay the strips and rounds of brioche on a sheet pan and toast until lightly colored. In a baking dish, combine the apples, butter, cinnamon, sugar, and clove, and cook until tender, 30 to 40 minutes. Puree the apple mixture in a food processor, adding foie gras fat to taste. Line the insides of the ring molds with the strips of toasted brioche arranged vertically as shown in the photograph. Place a disk of brioche on the bottom of each. Spoon the apple puree into the charlotte molds, using the puree to hold the strips of brioche together, and gently warm in the oven. Unmold the charlottes on each of four plates. Top with some julienned apple. Gently heat the blackberry sauce and add the fresh blackberries. Spoon the sauce around the charlotte. Slice the apple terrine into quarters and place one slice on each plate. Garnish with upland cress or other baby greens.