Duck Foie Gras and Artichoke Terrine, a recipe from Guy Martin on the Worldwide Gourmet

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Recipes>Duck Foie Gras and Artichoke Terrine

Duck Foie Gras and Artichoke Terrine Recipe

Recipe

Guy Martin, Restaurant Le Grand Véfour, Paris

Total time: 1hr to 2hr

Preparation time: 30 minutes
Waiting time: 30 minutes + 24-48 hours
Cooking time: A few minutes

Difficulty: Easy

Ingredients

Ingredients for 6 servings

- 1.2 kg (2 lb. 10 oz.) raw Foie gras or goose liver

- 5 cooked Camus Artichoke hearts

- 5 "petit violet" artichokes

- 14 g (1 tbsp.) fine salt

- 5 g (1 tsp.) pepper

- 2 g (1/2 tsp.) sugar

- 30 g (1 tbsp.) orange flower honey

- Juice of 1 lemon

- 60 g (2 oz.) olive oil

- Zest of 1 orange

- 1 sprig of thyme

Method

Open up the foie gras and remove the veins. Season each foie gras on both sides with the mixture of salt, pepper and sugar. Refrigerate for 30 minutes.
Heat a non-stick skillet, brown the foie gras for 2 minutes on each side, basting with the rendered fat. Drain on a rack.
Cut the artichoke hearts into 1 cm thick sticks. Line a terrine mold with plastic wrap, then put in alternate layers of foie gras and artichoke sticks, ending with a layer of foie gras.
Press down lightly and refrigerate. It is advisable to prepare the terrine 1 or 2 days before you wish to serve it.
Cook the honey to a brown caramel, deglaze with the lemon juice, remove from the heat, whisk in the olive oil, and add the thyme leaves and the lemon zest in thin strips.
Just before serving, turn (pare) the "petit violet" artichokes, slice them thinly lengthwise and dress them with the vinaigrette, salt and pepper.
Slice the terrine and place it on a plate coated with olive oil, with fleur de sel and freshly ground pepper.
Arrange the "petit violet" artichokes in a little mound and spoon a little more vinaigrette over top.

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