Quail, Confit Duck and Foie Gras Terrine with Pistachio Soil, Ruby Beets and Goat’s Cheese

Name: Quail, Confit Duck and Foie Gras Terrine with Pistachio Soil, Ruby Beets and Goat’s Cheese
Cook time: 24 h
Total time: 24 h
Yield: Serves 6
Ingredients: 5 duck legs; 100 grams rock salt; 1 bunch thyme, leaves only; zest of 1 orange; 10 quail breasts, skin removed; 6 sheets gelatine, gold strength; 100 ml beef jus; 1 tablespoon duck fat; 1 garlic clove; 5 juniper berries; 2 bay leaves; baby basil; 1 teaspoon butter; 50 ml olive oil; 100 grams goat’s cheese; 1 bunch marjoram; 2 ruby beetroots; olive oil; 1 tablespoon lemon juice; 50 grams goat’s curd; 1 tablespoon cider vinegar; 150 grams foie gras terrine; 200 ml reduced roast chicken stock; 100 grams green pistachios; 50 grams flour; 50 grams milk powder; 15 ml olive oil; 1 large beetroot, washed and trimmed; 20 ml balsamic vinegar

Preparation info

Serves
6

Difficulty
Medium
Ready in
24 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

This stunning recipe from London-trained chef James Blight is the showstopper in this chapter. Through the clever use of sous vide, this terrine can be easily prepared over a few days. Each element is cooked separately and pressed into shape, and the layers simply pressed together at the end.

Ingredients

Terrine

2 bay leaves
5 juniper berries
1 garlic clove
zest of

Main course
Sous vide

Method

Terrine

Preheat a water bath to 80°C/176°F.

Grind the bay leaves, juniper berries, garlic, orange zest and half the thyme leaves in a mortar and pestle. Stir through the salt, then rub into the duck legs. Let stand for 30 minutes.