Score Duck breast skin in a crosshatch pattern. Season with Fleur de sel and White pepper.
Sear Duck breast skin-side down until crispy and golden brown. Finish cooking in a 350°F (175°C) oven until medium-rare, about 8-10 minutes.
Chill Duck breast completely, then slice thinly.
Prepare Aspic: Soften Gelatin sheets in Cold white wine for 5 minutes. Gently heat Clarified duck stock (do not boil). Stir in softened Gelatin until dissolved.
In a terrine mold, layer Duck slices, Foie gras (sliced), Fennel, and Shallot. Season with Nutmeg.
Pour Clarified duck stock mixture over the layers, ensuring everything is submerged.
Refrigerate for at least 24 hours to set completely.
To unmold, dip the mold briefly in warm water. Invert onto a serving platter and garnish with Microgreens.
Ingredients
6
1 lb454 gDuck breast-skin on
4 oz113 gFoie gras-grade A
6 cups1440 mLDuck stock-clarified
3 tbsp45 mLGelatin sheets
1/4 cup60 mLDry white wine
1/4 cup60 mLFennel-thinly sliced
1/4 cup60 mLShallot-brunoise
1 tsp5 mLFleur de sel
1/2 tsp2.5 mLWhite pepper-freshly ground
1/4 tsp1.25 mLNutmeg-freshly grated
6 sprigs6 sprigsMicrogreens
Equipment
Terrine mold
Saucepan
Oven
Sharp knife
Instructions
Score Duck breast skin in a crosshatch pattern. Season with Fleur de sel and White pepper.
Sear Duck breast skin-side down until crispy and golden brown. Finish cooking in a 350°F (175°C) oven until medium-rare, about 8-10 minutes.
Chill Duck breast completely, then slice thinly.
Prepare Aspic: Soften Gelatin sheets in Cold white wine for 5 minutes. Gently heat Clarified duck stock (do not boil). Stir in softened Gelatin until dissolved.
In a terrine mold, layer Duck slices, Foie gras (sliced), Fennel, and Shallot. Season with Nutmeg.
Pour Clarified duck stock mixture over the layers, ensuring everything is submerged.
Refrigerate for at least 24 hours to set completely.
To unmold, dip the mold briefly in warm water. Invert onto a serving platter and garnish with Microgreens.
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