MARBLE RED WINE AND PORT FOIE GRAS TERRINE WITH BALSAMIC REDUCTION AND BLUEBERRY

Methods and Directions

• Preheat the oven to 160°C.
• Remove the foie gras from the fridge at least 1 hour before preparing your dish.
• Remove the veins from foie gras.
• Put red wine and balsamic vinegar in pan, warm it until it thickens.
• Rub the seasoning mixture over the foie gras and spread the reduction of red wine and balsamic over it.
• Press the foie gras into a terrine mould. Cook in a bain-marie in the oven for 15 to 20 minutes at 160°C.
• The centre of the foie gras should reach no higher than 50°C.
• Remove from the oven and allow to cool to room temperature.
• Skim off the fat and keep to one side. Refrigerate the terrine overnight with a weight on top to compact the foie gras.
• Remove the weight. Re-heat the fat and pour on top of the terrine. Allow to set in the fridge.

• In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, all spice and cloves and bring to a boil.
• Reduce the heat and simmer until the mixture has thickened and reduced by 2/3, forming a thick syrup.
• Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid has evaporated. This will take about 30 minutes.

• Cook orange peel in water first and then add sugar to caramelise.

• In a medium-sized saucepan that is non-reactive, add the balsamic vinegar and any flavouring agents.
• Bring to a simmer over medium-high heat, and then turn down heat to keep at a low simmer. It will take about 10-15 minutes to thicken and reduce.
• When it coats a spoon, it will be thick enough.