FOIE GRAS TERRINE with SAUTERNES-ONION MARMALADE, BLACK-EYED PEA SALAD, and HAZELNUTS

Chef: Bill Telepan

One of the secrets to the succulence of Bill Telepan's foie gras terrine is that he only cooks the foie gras to an internal temperature of 100 degrees. Although the terrine continues to cook somewhat once it is removed from the oven, the gentle heat gives it a delicate texture and a delicious, rich flavor. Bill's creativity is evident in the accompaniments, which highlight the dish's strong, earthy tones.

YIELD: 6 APPETIZER SERVINGS

Terrine

1 foie gras, about 1 pound 2 ounces, cleaned for low-heat cooking
1 teaspoon salt
Pinch white pepper
Pinch sugar
1/4 cup Sauternes
Season the foie gras with the salt, pepper, and sugar. Line a shallow bowl with plastic wrap. Drizzle half the Sauternes in the bowl, add the foie gras, and drizzle with the remaining Sauternes. Refrigerate overnight.
Preheat the oven to 275 degrees. Let the foie gras stand at room temperature for 15 minutes. Pack the foie gras into the terrine mold, pressing well to make sure there are no air pockets. Wrap the entire mold in two layer of plastic wrap and place in a larger baking dish. Fill the dish with warm water to come two-thirds up the sides of the terrine. Cook the terrine in the oven, in the water bath, until the internal temperature reaches 10 0degrees, about 30-40 minutes.
Remove the plastic wrap from the terrine. Carefully pour off the fat from the top of the terrine, reserving it in a separate container. Cut a piece of cardboard that will fit exactly into the inside of the mold. Wrap the cardboard in plastic wrap and place on top of the terrine. Press gently to remove all the air bubbles. Set a wood block or second terrine on top to weigh down the liver.  Pour off an excess fat. Pour some of the reserved fat over the terrine; use just enough to seal the foie gras completely so that no liver is exposed to air. Let sit for 24 to 48 hours before serving.

Sauternes-Onion Marmalade

2 medium onions
2 ounces butter, cut into small cubes
1/2 teaspoon coarse salt
1/4 cup Sauternes
Slice the onions paper thin using a mandolin. Melt the butter in a saucepan set over low heat. Add the onions and salt and cover the pan. Cook until very tender, 1 to 1 and 1/2 hours, stirring occasionally. Strain the onions through a chinois, pressing firmly to remove all excess butter. Place the strained onions back in the pan, add the Sauternes, and simmer until the onions are a syrupy consistency. Add more salt if necessary.

Vinaigrette

2 tablespoons sherry vinegar
1 teaspoon mustard
Coarse salt
Black pepper, freshly ground
1/4 cup hazelnut oil
In a small bowl, whisk together the vinegar, mustard, salt, and pepper. Slowly whisk in the hazelnut oil to create an emulsion. Adjust the seasoning if necessary and set aside.
Black-Eyed Pea Salad

1 cup cooked black-eyed peas
1 small shallot, minced
1 tablespoon chives, chopped
Vinaigrette (from above)
Coarse salt
Black pepper, freshly ground
1 ounce baby greens
Warm the black-eyed peas slightly. In a bowl, combine the peas, shallots, chives, and 1 tablespoon of the vinaigrette. Season with salt and pepper. Place the baby greens in a separate bowl, add the remaining vinaigrette, and toss to coat. Season with salt and pepper.

Garnish

1/4 cup hazelnuts, toasted, peeled, and finely chopped
1 teaspoon chives, chopped
Service and Garnish

Slice the terrine into six or twelve slices; place one or two slices in the center of each of six plates. Place a spoonful of marmalade to the right of the terrine, a spoonful of peas to the left, and the baby greens above. Sprinkle the plates with the hazelnuts and chives.