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1 hour 30 minutes, plus 12 hours marinating and overnight setting
PT1H30M
PT12H
This luxurious foie gras terrine recipe from Mark Jordan contains layers of beautiful smoked eel for an extra touch of luxury. Compressing the apple with the syrup ensures a beautifully tender finish to the 'confit' apple ribbons.
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To make the terrine, bring the foie gras to room temperature. Using a hot spoon, open the foie gras out like a book and carefully de-vein. Use a hot spoon to melt the top layer of the foie gras and expose the veins – this will make them more visible and help to reduce waste and tearing
Slice the top and bottom from the apples so they sit flat. Use a corer to cut out the centre of the apple and using a peeler, peel around the apple in a spiral, creating long strips. Place the strips in a vacuum bag and pour in the syrup. Seal in a chamber sealer and set aside for 30 minutes
Remove the foie gras from the fridge and bring back to room temperature. Lay in a tray, place in the oven for 8 minutes then drain as much fat off from the foie gras as possible
7
Line the terrine mould with a double layer of cling film, leaving a decent amount hanging over the edges, and place a layer of the foie gras at the bottom to a height of 1cm
8
Place the smoked eel lengthways onto the foie gras. Repeat the process again so you have 2 layers each of eel and foie gras
Finish the terrine with a layer of confit apple ribbons, facing the same direction as the eel. Reserve the rest for garnish in the syrup. Fold over the cling film, place a weight on top to press it and leave to set overnight in the fridge
10
For the apple crisps, slice the apples into 1mm thick slices on a mandoline. Dip the slices into the stock syrup from the apple confit and place in a dehydrator for 12 hours
To make the apple purée, place all of the ingredients in a pan and bring to the boil for 1 minute. Pour out onto a tray and allow to set and chill. Once set, purée in a blender until smooth
To serve, remove the terrine from the mould and cut into 1 ½cm thick slices with a hot knife. Sprinkle some sugar on the top of the terrine and glaze with a blowtorch. Place at the side of the plate
15
Place 2 apple crisps at either side of the terrine. Place a swipe of celeriac purée in the centre of the plate and place three of the rolled apple ribbons on top. Garnish with celery leaf, shiso purple cress, apple matchsticks and the apple purée
Brought to you in association with Sous Vide Tools
Mark Jordan made his name as head chef of one of the best Michelin-starred restaurants in Jersey.
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Terrine of smoked eel and foie gras, apple confit, celeriac
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Terrine of smoked eel and foie gras, apple confit, celeriac
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