Behind the Recipes
Terrine of Foie Gras with Textures of Concord Grape, Dehydrated Honey and Hibiscus by Chef Ken Oringer
Makes 6-8 servings
INGREDIENTS:
Terrine:
1 lb. foie gras cleaned of all veins
Pink salt
Kosher salt
White pepper
Chartruse
White port
duck fat
Hibiscus puree:
Hibiscus, dried petals
Water
Sugar
Lemon Juice
Crystallized ginger
Grape jam:
Grapes
Water
Sugar
Concord grapes salad:
Peeled concord grapes
Micro celery
Micro mustard green
Honey + powder + vinegar
PREPARATION:
1. Terrine: season all cleaned foie, drizzle alcohol and let sit overnight wrap in towel.
2. Poach in duck fat for 1 min. Place in terrine mold and let cool.
3. Prepare Hibiscus puree : soak petals overnight, strain and macerate with ginger, cook in water and sugar until soft and puree and add lemon juice to taste. Set aside.
4. Prepare grape jam. Place all ingredients in pot and cook till soft. Strain and pass threw to sieve. Set aside.
5. While jam is boiling make the grape salad. Peel grapes and roll around in honey powder. Lightly mix honey and vinegar to make dressing and dress micros and mix. Use honey powder and honey to garnish plate.
4. Crispy grapes: Save all the peel and cook in simple syrup cook for 20 minutes. Strain and place on silpat. Cook in oven at 200 degrees F until crispy.
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