Skip navigation
 
Overal Rating: 10 [?]

Mix

 

Make Reservation

3950 Las Vegas Blvd. South, Las Vegas, NV 89119

Recipes

Bookmark & Share

 

Pressed Chicken and Foie Gras Terrine, Crunchy Artichoke Salad, Truffle

Chef Bruno Davaillon Named for the rectangular earthenware mold this classic French dish is typically cooked in, the terrine can contain a multitude of ingredients. Unsurprisingly, the version offered at Mix utilizes premium components like foie gras and black truffle. This rich, earthy dish has appeared as an appetizer on the 64th floor restaurant at THEhotel.

 
Serves: 16 Vegetarian: No
Preparation Time: 23:00
 Cuisine: French
Difficulty: Difficult Meal Type: Dinner
Main Ingredient: chicken Dish Type: Appetizer
Main Cooking Method: Poach Season/Occasion: Any Occasion

Recipe

Ingredients

  • 1 lb. Fresh foie gras
  • 4 each Chicken breasts
  • 3 each Gelatin sheets
  • 1 piece(s) Black truffle
  • 1 Salt and pepper
  • 1 Truffle juice
  • 4 C. mache
  • 48 braised baby artichokes
  • 3 C. fried artichoke chips
  • 1 shaved raw artichoke
  • 1 shaved radish
  • 1 C. truffled condiment

Directions

Remove all silver skin and nerves from chicken breasts. Bring foie gras up to room temperature where veins may be removed yet shape of liver is left natural and intact. Split liver in 4 on parchment with breasts and season.

Assembly: Take desired rectangle metal mold and line with plastic wrap. Marinate chicken and foie gras in truffle juice, season with salt and pepper. Lay 2 chicken breasts on the bottom, then sliced truffle, half of gelatin leaves, the foie gras, then sliced truffle, the rest of gelatin and the remaining 2 chicken breasts. Wrap in plastic very tight. Wrap in plastic again. Place in bag, vacuum, place stamp on bag and shock on ice.

Cooking: Submerge plastic bag in water that is at precisely 60’C. Closely monitor water temperature to ensure it remains at 60'C (140'F). When internal temperature of terraine reaches 56’C, remove bag from water and shock on ice.

Let chill for 24 hours prior to serving.

Serving: Slice terraine into 16 even pieces. Place each slice on plate and surround each slice with fresh mache, 3 baby artichokes, artichoke chips, shaved raw artichoke and radish.  Top with truffled condiment.

 

Note

This recipe utilizes the sous-vide cooking technique, which cooks should be familiar with before undertaking the recipe. If done improperly, sous-vide cooking can introduce bacteria into undercooked meat and should only be done with the proper equipment and knowledge.