[usr 5]
Preparing and cooking the liver:
At least 3 days before, denervate, then salt and pepper the duck foie gras. Leave it in the fridge for 12 hours then cook it in a small rectangular terrine in a bain-marie and in the oven for 30 minutes at 60°. After cooking, leave to cool, lightly press the foie gras then reserve it in the refrigerator.
Preparation of the pigeons:
The day before making the terrine, salt and pepper the pigeon breasts, cook them for 1 minute 30 on each side and leave to cool.
At the same time, brown the pigeon bones, the calf's feet and the aromatic vegetables with a nice colour, moisten with the pinot noir and twice as much water, salt and pepper, then cook slowly for 3 hours, skimming occasionally.
The stock should remain clear and reduced by half, adjust the seasoning then pass through a cloth and reserve in the refrigerator. After a few hours, it will gel.
Cut 20 very thin leaves (like cigarette paper) in the middle of the celery using a mandolin. Put 3 liters of water, the lemon juice in a saucepan, and bring to the boil. Throw in the celery leaves for 30 seconds. immediately take out the celery and drain on absorbent paper.
Stalk the flat-leaf parsley and also throw it in salted boiling water, refresh it and drain it on absorbent paper.
Confection of the terrine:
Unmold the foie gras and cut it in half lengthwise. Line a terrine with cling film (double the volume of the terrine used previously), taking care to let the cling film overflow by 2 cm on each side.
Lay the celery leaves straddling the bottom as well as the sides, place half the blanched parsley on it, spread 3 spoonfuls of pigeon stock, place the first layer of foie gras, place the pigeon breasts in it pressing well and coating them with 6 spoonfuls of pigeon juice.
Place the second layer of foie gras in the terrine, squeeze it, spread the other half of the parsley, pour 3 spoonfuls of pigeon stock into it, then close the terrine with the rest of the celery leaves, fold the cling film pressing again slightly.
Finish and Presentation:
Cut a slice of pigeon terrine with duck foie gras and flat-leaf parsley for each guest, and accompany it with a lukewarm pigeon juice.
Source:Antoine Westermann. Buerehiesel. Strasbourg. Fabienne Labeyrie's foie gras.
Hubert wishes you happy holidays
