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With chef La Thừa Ân from The Temptation Restaurant
With chef La Thừa Ân from The Temptation Restaurant
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Chef La Thừa Ân |
Ingredients:
Filling:
Duck 200 gr
Iberico pork tenderloin 200 gr
Iberico pork presa 130 gr
Yellow chicken breast 220 gr
Chicken liver 100 gr
Pork fat 220 gr
Duck fat 180 gr
Egg 1
Aromatic garnish:
Onion 30 gr
Shallot 20 gr
Carrot 20 gr
Garlic 10 gr
Celery 20 gr
Sugar 1.5 gr
Bay leaf 1
Thyme 1 gr
Rosemary 1 gr
Red wine 50 gr
Parsley spice and seasoning 1 gr
Butter 100 gr
Seasoning:
5 spices 0.5 gr
Cajun spice 1 gr
Onion powder 1.5 gr
Cumin 0.5 gr
Garlic powder 0.5 gr
Piment Cayenne 0.5 gr
Nitrate salt (pink salt) 2.0 gr
Salt 13 gr
Cognac 50 gr
Pecan nut 20 gr
Garnish:
Caul fat pork 40 gr
Mushroom and truffle mashed 100 gr
Half-cooked foie gras ballottine 370 gr (2 cm diameter and 20 cm long, but will also depend on your mould)
Dough:
Cake flour 500 gr
Water 425 gr
White vinegar 10 gr
Butter 200 gr
Salt 12 gr
Eggs 2
Method:
Filling 1:
Trim the meat to remove the nerves.
Cut meat into thick slices, except the chicken liver. Let it set in the fridge
Aromatic garnish:
Place the vegetables in the food processor and blend for a short time
Melt the butter in a saucepan
Add the chopped vegetables
Cook for a few minutes over a medium heat, add the red wine, reduce a bit, and allow to cool
Seasoning:
Prepare the necessary ingredients for the meat marinade.
In a food processor, blend the salt and pepper
Add the five-spice mix, the pink salt, and all the spices. Mix well
Sprinkle the seasoning over the meat
Add the aromatic garnish and the Cognac and the pecan nuts
Cover the surface with cling film, refrigerate overnight
Garnish:
Make a foie gras roll like a sushi roll. Roll out the cling film
Put the pork caul fat above and on top of the mushroom and truffle paste and add the foie gras ballotine and roll
Set in the freezer overnight
Dough:
Place the flour in the stand mixer recipient, add salt
Add the soft butter, dice it, add a whole egg
Place the recipient in the stand mixer and knead at a low speed with the flat beater, gradually adding water until the dough is firm and consistent
Remove the bowl from the mixer and place the dough in the bowl. Keep in the fridge for 4 hours minimum
Cut 2 chunks of dough, one to line the mould and another to make the cover and decor
Terrine:
Using an oil spray, grease a long rectangular pâté mould or use baking paper to put inside the mould
Roll out the first pastry with a rolling pin, to a thickness of 0.4 cm, and line the mould with the short crust pastry.
Leave about 2 cm more dough around the mould, to be able to close it after having put the stuffing in. Set in the fridge
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Pâté en croute |
Filling 2:
Take the meat marinade out of the fridge
Remove the thyme and bay leaves and the chicken liver from the meat marinade
Pan sear the chicken liver quickly and let it cool. Cut into thick slices
Mince the meat with the meat grinder or by hand, until it is rather coarse
When all the meat has been minced, add a whole egg and the chicken liver
Mix the ingredients gently with a rubber spatula. If needed, add some marinade to smooth the consistency of the stuffing. Place in the fridge
Terrine:
Spread some stuffing to a thickness of half a mould
Take the foie gras out of the freezer and quickly sear on all sides
Add the foie gras roll in the middle and cover with the rest of the filling. Press down on the ingredients to make sure that the stuffing is compact
Add some stuffing to fill the gaps if necessary
Even out the surface, and make sure you leave a gap of 1 cm at the top
Make an egg wash with egg yolk, water and salt, then glaze the edges of the straight pastry rim
Using a rolling pin, roll out a second chunk of dough to a thickness of 4 mm and place it over the mould with the glazed pastry
Slide the rolling pin along the rim of the mould and cut out the excess pastry
Make two holes on the top of the dough in each corner of the terrine so you can pour the jelly after cooking
Decorate the terrine as you like
Glaze the surface with egg wash
Cooking:
Cook the pâté en croûte in a preheated oven at 170°C and bake for one hour and 10 minutes until the pastry is golden
Remove the pâté en croûte from the oven
Set aside until cooled to around 70°C.
Add the duck jelly melted into the hole and let it set into the fridge for 24 hours
Releasing the pâté from the mould:
Heat the borders of the mould so the pâté is easier to remove
The pâté is now ready to serve
You can buy the dish at the Temptation Restaurant, 125 Hồ Nghinh Street, Sơn Trà District, Đà Nẵng. Call 0817952552 for delivery. VNS