Sous Vide Pressed Turkey & Foie Gras Terrine with Herb Salad & Black Truffle Paste
@ 23 Oct 2013
1 foie gras (400g), de-veined and divided
40ml Sauternes wine
1 turkey breast (400g), pressed and divided
Sea salt and freshly ground black pepper, to taste
Toasts and black truffle paste, for serving
320g yellow frisée
40g (each) chives, chervil and dill
Balsamic vinaigrette, for drizzling
Marinate the foie gras with the Sauternes wine overnight and then season with sea salt and freshly ground black pepper, to taste. Press 200g turkey breast onto the bottom of a mould and top with 200g marinated foie gras. Continue laying and pressing with the remaining turkey breast and marinated foie gras until all ingredients are used up. Unmould the pressed turkey breast and foie gras into vacuum pack and sealed. Place the vacuum pack into a water-bath at 62°C and sous vide the terrine for about an hour. Remove the vacuum pack from the water-bath and set aside the sous vide pressed turkey and foie gras terrine to cool.
For the herb salad: Place the radicchio, yellow frisee, chives, chervil and dill into a mixing bowl and toss well. Drizzle over the balsamic vinaigrette and toss well.
Place the sous vide pressed turkey and foie gras terrine onto each serving plate. Serve with the herb salad, toasts and black truffle paste.