Roasted foie gras and quince terrineusing – by Charlie Palmer

11 September 2006
Roasted foie gras and quince terrineusing – by Charlie Palmer

Roasted foie gras and quince terrine
INGREDIENTS (makes about 12 portions using one terrine (30cm x 12cm x 10 cm) 4 quinces 1¼ litres water 900g sugar Juice of one lemon 700g foie gras (two large lobes) 170g duck liver mousse 3 to 4tbs chopped herbs (thyme, tarragon, parsley and chives) 4 soaked gelatine leaves 600ml reduced chicken consommé Salt and white pepper For the garnish Quince purée ### METHOD Poach the peeled quinces in water, sugar and lemon juice until tender. Chill overnight. Line the terrine with film. Remove veins and traces of blood from the quinces and cut the small lobes in half and the larger ones into quarters. Sauté over a high flame to caramelize the surfaces. Put on a wire rack over a tray, transfer to a hot oven for two minutes only and cool. Quarter the quinces. Combine duck liver mousse and herbs. Dissolve gelatine in warmed consommé. Layer the terrine with quinces and foie gras, pour a little of the consommé over each layer and season. Spread the duck liver mousse over the top layer, cover and leave to set. Turn out, slice and accompany with a quenelle of quince purée. Charlie Palmer Photo © Sam Bailey
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