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Foie Gras, Smoked Duck and Truffle-Scented Leek Terrine
Makes 12 Servings
*3 1/2 lb. fresh Foie Gras
*2 tsp. salt
*1 coffee spoon of ground white pepper
*Pinch of mace
*Large pinch of caster sugar
*1/2 tbls. each of Ruby Port, Dry Madeira (aged) and Cognac
*30ml (2 tablespoons) gelatine mix, flavoured with chopped chives
*6 oz. smoked duck breast, fat removed and sliced lengthwise thinly
*20 baby leeks, trimmed and blanched until soft; then drizzled with 20ml (4 teaspoons) of white truffle oil
*8 oz. mixed leaf salad
*50ml (approximately 1/4 cup) salad dressing of your choice
*1 loaf of very fresh Brioche, sliced lengthwise, medium cut
*20ml (4 teaspoons) balsamic reduction: 150ml (approx. 2/3rd cup) of good balsamic vinegar reduced slowly to 20ml (4 teaspoons)
1Slice the foie gras lobes into 1/2-inch thick pieces and remove any large blood veins with a small knife. Season with the salt, pepper, mace, sugar and alcohol and leave for 1 hour, turning several times.
2In a hot pan, seal off all of the foie gras pieces, making sure that it is still pink in the middle. Remove and sit on a wire rack to cool slightly. Reserve any juices for later.
3Line a loaf-shaped terrine mould well with cling film, with enough overhanging to enclose the terrine once made. Put the first layer of the foie gras in the terrine and with a pastry brush, drizzle a little of the gelatine over the lobes. (The gelatine will be needed at every level.) Top the foie gras with a layer of smoked duck breast. Top the duck with some of the cooked leeks and then put in some more foie gras and then the last of the duck and the remaining leeks and finish with the remaining foie gras.
4Place approximately 2-pounds of weight on top of the terrine and refrigerate for 6 hours. Remove the weight and chill for at least 12-16 hours.
5Mix the salad with the salad dressing and put on the serving plate. Drizzle the brioche with a little butter and grill until golden. Cut the terrine into 12 even slices with a hot knife and place terrine on top of the brioche and then next to the salad. Drizzle the plate with the balsamic reduction and serve.
Ben Purton, Chef de Cuisine, Rib Room & Oyster Bar, The Carlton Tower, London, England