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Rabbit & Foie Gras Terrine en Croute

John Fraser | Yield: 8
Chef John Fraser is a master of balancing flavor, texture and color, as you can see in this stunning terrine.
Recipe - Rabbit & Foie Gras Terrine en Croute - Rabbit – Dartagnan.com

Ingredients

  • 1 pound Foie Gras Cubes
  • 1/2 cup brandy
  • 1/2 cup Grand Marnier
  • 3 pinches pink curing salt
  • 3 pounds Rabbit Legs, cooked in duck fat, picked, bones reserved (see Chef's note)
  • 1/4 cup finely chopped chervil
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped tarragon
  • 4 cups chicken stock
  • 8 sheets of gelatin
  • 1 package puff pastry dough

Preparation

  1. At least 6 hours before the terrine is to be made, cure the foie gras. Place cubes in a non-reactive dish, add brandy, Grand Marnier and pink salt. Cover and refrigerate.
  2. Make the binding liquid. Add reserved rabbit bones to a medium pot, cover with chicken stock. Cook over medium-high heat until liquid has thickened and reduced to 1 pint. Meanwhile soak gelatin in a bowl of cold water for 5 to 10 minutes. (Figure about 1 cup, 250ml, cold water per sheet.) Once soft, lift sheets from the cold water and wring gently. When bone/stock mixture has reduced, remove from heat and add bloomed gelatin. Stir until dissolved. Cool binding liquid.
  3. In a large bowl, combine rabbit meat, herbs and binding liquid. Mix gently but thoroughly. Spoon ½ of the mixture into a terrine mold generously lined with plastic film. Gently layer in the cured foie gras then cover with remaining rabbit mixture. Cover the terrine by wrapping the extra film over the top. Press the terrine with weights overnight.
  4. Thaw the puff pastry in the refrigerator. Preheat oven to 375 degrees F. Place the pastry on an inverted sheet pan and roll out to 1/8 inch thickness. Place a second sheet pan on top, sandwiching the pastry between the two flat sides of the pans. Chill in the refrigerator for 15 minutes, then bake for 12-15 minutes or until pastry is lightly browned.
  5. Meanwhile, prepare an ice water bath large enough to fit the entire terrine. Carefully unmold the terrine and set aside.
  6. Remove the pastry from the oven. Lay the warm pastry on a flat work surface and using a sharp knife, cut 2 rectangles that follow size and shape of your terrine. Reserve the rest for another use. Place one layer of pastry on the top and one on the bottom of the terrine then carefully place in a vacuum bag, seal well and shock in the ice-water bath.
  7. Slice the terrine. Serve with desired accompaniments.

CHEF'S NOTE: Chef Fraser cooks his rabbit legs sous vide, but for the home cook you can achieve the same effect by slow-cooking in the oven. Place the rabbit legs in a deep, non-reactive dish and season generously with coarse salt, pepper and a pinch of allspice. Refrigerate for 4 hours, up to overnight. Remove the legs, rinse well under cold running water and pat dry. Preheat oven to 270 degrees F. Place the legs in a baking dish and cover with melted duckfat. Cook until meat is tender and falling off the bone, about 1 1/2 to 2 hours. During cooking, watch the fat - it should be barely bubbling. Adjust the temperature if needed.