Skewered goose liver

Transcription

[Intro music] Well definitely, goose or the duck Foie Gras has always been considered a rare delicacy. France is the main producer and consumer. But it is not possible to find top quality foie-gras in the States, Canada and other countries. The know how of the French has been exported to meet the international demand. One of the ways to prepare it is in the terrine. Let me show you how. To make the Foie Gras Terrine all that you had you will need fresh Foie Gras, salt, pepper and sugar. Place the Foie Gras in the bowl. And run cold water over. This is to wash the blood in the vessels. If your water is not very cold, then add ice cubes to the water. Then divide the lobes and with a paring knife, you open the liver of the lobe and remove the membranes. This is the membrane, but you are going to find also some blood vessels. Can you see the vein here? Just pick it up. Then break the liver into pieces. So you really want to remove all those big blood vessels. You see? That will be tough. They won’t melt down. Then break it into pieces. The seasoning of the Foie Gras must be extremely precise. If you have less or more Foie Gras, you must do mathematics. So let's say if you have less or more you will divide the number of grams 454 for 1 pound by the number of grams of salt and multiply by the number of grams of Foie Gras that we have and you will decide the salt and the pepper. For the sugar, you could estimate a pinch, a good pinch. Add the salt over the liver, the pepper; the sugar will have to have the Foie Gras slightly pink. Then mix well. So make sure that the seasoning is well distributed. Then fill the terrine. Press down; use the back of the spoon to make the Foie Gras even and smooth. Cover with a lid. Place the pan in the bain-marie Add boiling water from the kettle into the bain-marie. Bake in a preheated oven at 350 degrees F. Right in the centre of the oven. Let cook the foie gras until the internal temperature reach 120 degrees F. It should take anywhere from 20-30 minutes. It's been 30 minutes; let's have a look at the foie gras. Remove the lid. Insert the meat thermometer into the centre of the terrine. It reads 122. So this is done. Remove the excess of fat. You may use that fat to sauté some potatoes. Let it cool down of the bain-marie. I have cut a piece of cardboard and I wrapped it in aluminium foil just to have a little lid to fit the top of the terrine. Place it over the terrine. Put a can over the top to get some weight. that will press down the pâté and make it more compact. Keep the foie gras refrigerated for one day. The foie gras has cooled down overnight. Remove the tin and the foil. And we serve the foie gras, now that we have one. If you have a nice quantity or nice thick terrine you may just slice it and serve it on cold plates with something sweet; like here I have some cherries soaked in syrup or you may use a little chutney or something else sweet. And serve on the side little slices of baguettes toasted or sandwich bread or something also very popular is toasted, which is delicious. So the fat on the top is no more. You may pick it up before doing the toast or leave it. So here we have a smaller quantity so you may serve the terrine with toast on the side and each guest will make their own. Or you can make it for them. And you spread the foie gras over the bread. and reserve on the platter. Typically when we serve foie gras with Jurancon like I have today or a Sauterne or any other sweet wine, not super sweet, may be a Gewurztraminer, beautiful too or any other wines. Foie gras terrine! Bon appétit!