CHATEAU DUHART-MILON
Beef shank and foie gras terrine
Created by the Chef at Lafite
Ingredients
- 1 kg beef shank, boned
- Duck fat
- 150g carrots
- 100g onions
- 150g celeriac
- 2 sprigs of thyme
- 1.25 L veal stock
- 1 fresh duck’s liver of around 500g
- Espelette pimiento powder, salt and pepper
- 2 tablespoons of finely chopped chervil
For 4 persons Preparation time: 45 min | Cooking time: 3 hours
Brown the seasoned shank in the duck fat in a stewing pan.
Add the aromatic garnish, carrots, onions, diced celeriac. Add the thyme and equal amounts of veal stock and water to cover.
Simmer, covered, in the oven for about 3 hours.
De-vein the foie gras, season with salt, pepper and Espelette pimiento powder and cook for about 15 minutes at 80°C, until the core temperature reaches 65 °C.
Strain off the liquid from the shank, then shred it and add the cooked carrot and chervil with the sieved braising liquid.
Fill a terrine dish with alternating layers of shank and foie gras, finishing with the foie gras.
Place it in the fridge for 24 hours. Slice. The terrine can be served with gaufrette potatoes and the reduced braising liquid.
Serve with a ten-year old Château Duhart Milon.
