Pressée of duck Foie Gras Mi-Cuit and Veal feet with Herbs

Technical stages for Pressée of duck Foie Gras Mi-Cuit and Veal feet with Herbs :

• Preparation of foie gras:
• Remove the veins (The liver must be at room temperature), place the liver into salted water for 2 or 3 hours (drain).
• Place the liver in salt (16 grams of salt, 2 grams of pepper, 2 grams of sugar per kg of deveined liver). Baste with Cognac and press in a terrine to 3/4 full. Vacum-pack if possible (in this case, the cooking of the terrine will be in a steam oven) and store in the fridge until the next day.
• Cooking of the foie gras:
• Place the terrine in an oven 80°C - 180°F for about 30 to 35 minutes (according to the desired doneness). If you have a temperature probe, cook the liver to 57°C - 135°F in its center. Quickly cool and leave to mature 2 days in the fridge. Remove the foie gras from the terrine, trim (if the foie gave off too much fat, remove the excess), and cut it in half lengthwise (do this cut when serving).
• Veal feet with herbes:
• Blanch the veal feet and cook them (about 2 hours) in a stock. Then de-bone the feet and thinly slice into strips, reserve the cooking juices.
• Chop the herbs and mix them with the veal strips.
• Making the terrine:
• Place the veal strips to one quarter height of the terrine with cooking juices, then place a half foie gras, and repeat the procedure. Leave to solidify in the fridge.
• Garnish:
• Make a vinaigrette with honey and pink peppercorns. Slice roughly the country bread and toast.
• Dressing:
• Place a thick slice of terrine on the plate, with a bunch of mesclun salad aside and honey/peppercorn vinaigrette. Serve the warm toasted slices of country bread on the side.
• Suggestions:
• You can add a bit of dry white wine during the cooking of the veal feet and reduce before making the terrine.