Foie Gras Terrine and Tuna Carpaccio by Chef John Tesar

Tesar is the chef at Spoon Bar and Kitchen in Preston Center

Foie Gras Terrine

1 whole Grade A foie gras (about 1 1/2 pounds), soaked overnight in ice water

  • 1 tablespoon fine sea salt
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 teaspoon sel rose (optional)
  • 6 cups of chicken stock

For the foie gras, drain and pat dry. Cover with plastic wrap and let stand at room temperature for 1 hour.

Separate two lobes, keeping one covered while you work on the other. From the underside of the foie gras, carefully slice through the lobe to the main vein. Split the foie gras apart and butterfly one lobe by making an outward cut at each end of the vein.  Remove the primary vein and then the small veins throughout the foie gras.  Repeat with the remaining lobe.

Mix the salt, white pepper and sel rose together.  Season the foie gras on all sides. Wrap tightly in plastic wrap and refrigerate for 24 hours.

Form the foie gras into a log approximately 2 1/2 inches thick by 6 inches long on a piece of parchment paper, twisting and squeezing the ends so it is compact.  Unwrap the foie gras and transfer to a piece of cheesecloth. Rolling away from you, roll the foie gras up into a tight log.  Tie each end with a piece of kitchen twine.

Bring the chicken stock to a boil in a large pot and add the foie gras and cook for two minutes, or until it reaches an internal temperature of 90 degrees.

Remove the foie gras from the stock and chill immediately.

Reomve the cheesecloth and reshape the foie gras into a log one more time with plastic wrap. Refrigerate overnight.

The Tuna Carpaccio

  • 12 ounces sushi-quality yellowfin tuna

Slice the tuna into 1/4-inch thick slices.  Lay a large sheet of plastic wrap, at least 2 feet by 3 feet, on a work surface. Lay the tuna slices on the plastic, leaving an inch between them.  Cover the tuna with another large sheet of plastic. Using a kitchen mallet, gently pound the tuna to a thin, even layer about 1/8 inch thick.

To get all of the pieces a uniform shape, place a plate or other template over the fish and cut the fish and plastic around the template (similar to using a cookie cutter).

Place the tuna on a baking sheet and refrigerate for at least 30 minutes.

The Garnish

  • 1 demi baguette (about 5 inches)
  • Fine sea salt and freshly ground white pepper
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons minced shallot
  • 2 tablespoons thinly sliced chives
  • 1/2 lemon

Preheat the oven to 350 degrees.

Cut the heels off the baguette and discard. Cut the bread into four very thin lengthwise slices and arrange on a parchment paper-lined baking sheet. Cover with another piece of parchment paper and another baking sheet (so the pieces stay flat).

Toast the slices in the oven until lightly browned and crisp (usually 5-7 minutes) and then allow them to cool.

To Serve

Slice four long, thin slices of foie gras (as long as the baguette toasts) and place a slice on top of each piece of toast.

Peel off a piece of plastic wrap from the tuna, turn it over (so that the other side in plastic is on your hand) and lay it over the foie gras.  Peel off the other side of the plastic wrap and repeat this process for each plate.

Season the tuna with salt and white pepper and brush with exra virgin olive oil.  Sprinkle with shallots and chives over the tuna. Finally, squeeze a little lemon juice over each portion and serve immediately.

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