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Foie Gras Terrine with Persimmon and Date



Foie Gras Terrine with Persimmon and Date

On 13, Apr 2015 | In | By admin

Savor the rich, delicate taste of foie gras with date vinaigrette. It’s a taste you won’t forget!

4 ea. slices foie gras terrine (3 oz. each)

2 ea. fuyu persimmon

1 head frisee lettuce (smallest leaves picked)

1 tbsp. sherry vinegar gelee


Date vinaigrette: 1/2 cup

750 gm. dates (pitted)

300 gm. white pickling liquid

4 gm. kosher salt

50 gm. grape seed oil

* Bring pickle liquid to a simmer. Pour over dates in vita-prep. Add salt and puree to blend totally smooth. Blend in oil using tamper to combine. Pass through a tamis and cool. Cryovac what will not be used in 2-3 days.


*Place a line of date vinaigrette on each plate. Arrange foie gras terrine on plates. Dress persimmon with olive oil and salt. Arrange on plates. Dress frisee with olive oil, sherry vinegar and salt. Arrange on plates. Finish with cubes of sherry vinegar gelee.

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