FOIE GRAS TERRINE WITH PINEAPPLE AND RUM-SOAKED RAISINS

Recipe by Wade Murphy, Executive Chef at The Lodge at Doonbeg (2012 for Golf Club World, Behind the Gates)
Wade Murphy currently operates 1826 Adare in County Limerick
(The Lodge at Doonbeg is now Trump International Golf Links)

Yield: 8

Ingredients

Foie Gras Terrine

• 1 (2-pound) lobe Grade A Foie Gras
• 1 Tablespoon Sea Salt
• 1/2 teaspoon Pink Curing Salt
• 1 teaspoon Sugar
• 1/2 teaspoon  White Pepper (freshly ground)
• 1 teaspoon Madeira
• 1 teaspoon Port
• 1 teaspoon Sauternes

Rum-Soaked Raisins

• 3/4 cup Raisins
• 1 cup good-quality Rum

Pineapple Compote

• 1 medium Pineapple (fresh)
• 1/2 cup Sugar
• 1-1/4 cups Pineapple Juice (fresh)
• 1 Tablespoon Lemon Juice (fresh squeezed)
• 10 Black Peppercorns (toasted and crushed)
• 2 Tablespoons Rum

Pineapple Curd

• 1-1/2 cups Pineapple Purée (smooth consistency)
• 3/4 cup Sugar
• 3 Egg Yolks
• 2 Tablespoons Cornstarch
• 2 Tablespoons Unsalted Butter (room temperature)
• Pinch salt

Pineapple Foam

• 2-1/8 cups Pineapple Juice (fresh)
• 2 teaspoons Sugar Syrup
• 1-2 spoons of MSK Hy-foamer

Garnish

• Micro Coriander Leaves
• Brioche Bread (cut into circles and toasted)

Preparation

Foie Gras Terrine
Bring the foie gras to room temperature. Separate the lobes and remove any of the larger veins from the big lobe of foie gras using a small pointed knife or a tweezers. Pass the foie gras through a fine sieve and sprinkle generously with sea salt, pink salt, sugar and white pepper. Place into a vacuum sealed or sous vide bag and add Madeira, Port and Sauternes. Seal the bag and marinate in the refrigerator for 24 hours.

After 24 hours, place the bag of foie gras into a water bath that has been preheated to 140 degrees. Cook for 10 minutes and place in ice water. Before the foie has completely cooled, remove it from the bag and again pass it through a fine sieve. Whip the foie gras to again emulsify it. Line a tray with greaseproof paper and transfer the foie gras from the bowl to the paper. Place a sheet of acetate or plastic wrap on top and smooth out the mix to about a 1/2-inch thickness. Chill for at least 3 hours. Slice the terrine into 1-by-3-inch rectangles or any
desired shape. Keep the trimmings for other use.

Rum-Soaked Raisins
Combine the raisins and rum in a small pot and place over medium heat. Bring to a boil and simmer until the rum has reduced to a syrup. Place in a canning jar and cool. The longer you keep these, the better they taste.

Pineapple Compote
Peel the pineapple, remove the core and save. Cut the pineapple into a small even dice. Combine the sugar, juices, pineapple core, peppercorns and 1 Tablespoon rum in a saucepan. Bring to a boil and simmer until the syrup has reduced by at least a quarter. Blend the syrup with a hand blender and 80 pass through a sieve. Return mixture to a clean pot. Add the diced pineapple, cover and cook until tender. Taste for seasoning and add the remaining rum. Transfer to a container and chill until needed.

Pineapple Curd
In a medium, heavy-bottomed saucepan, whisk together the pineapple puree, sugar, egg yolks, cornstarch and pinch of salt. Turn on heat to medium and whisk constantly until the mixture thickens. Remove from heat and whisk in the butter until melted and smooth. Cool and store in a canning jar, sealed, for up to 1 week. For service place a small amount into a squeeze bottle.

Pineapple Foam
Whisk ingredients together thoroughly, transfer to an ISI Siphon bottle, screw lid on tightly and charge with two nitrous oxide canisters. Shake vigorously and leave in the fridge for a couple of hours.

Assembly

Put 1 long slice of the foie gras terrine in the center of the plate. Spoon a spoonful of the pineapple compote onto one end of the terrine and allow it to fall off one side. Squeeze 3 or 4 drops of the pineapple curd at various places around the plate. Randomly place the raisins around the plate. Shake the siphon gun vigorously and do a test spray away from the plate. Spoon the foam onto the end of the terrine opposite to the compote and again allow it to fall off the terrine. Garnish with the micro coriander sprigs and toasted brioche and serve. 

Wine Match

Riesling Auslese, Wittman, 2011

The Lodge at Doonbeg, Country Clare, Ireland
Image by Patrick O'brien, Kiawah Partners
(The Lodge at Doonbeg is now Trump International Golf Links)