Name: July Lavender-Smoked Foie Gras Terrine with Fermented White Peach Gel, Savory Dandelion Green 'Paper,' and Charred Shallot Emulsion
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 74 h 30 min
Yield: 4 servings
Cuisine: Modern French
Ingredients: 500g (1.1 lb) Grade A fresh duck foie gras lobe, preferably from Landes or Périgord; 8g (0.28 oz) fine sea salt; 2g (0.07 oz) freshly ground white pepper; 3g (0.1 oz) granulated sugar; 2g (0.07 oz) dried culinary lavender buds, finely crushed; 30ml (2 tbsp) Sauternes or Armagnac; 2 large ripe white peaches (about 300g / 10.5 oz total); 300ml (1 ¼ cups) non-chlorinated water, divided; 8g (0.28 oz) fine sea salt (for fermentation); 2g (0.07 oz) agar-agar powder; 15ml (1 tbsp) fresh lemon juice; 50g (1.75 oz) young, tender dandelion greens; 2 medium shallots (about 60g / 2 oz total); 90ml (6 tbsp) grapeseed oil; 15ml (1 tbsp) white wine vinegar; Smoking gun with applewood or hickory chips; Parchment paper; Plastic wrap; Terrine mold (approx. 500-600ml / 2-2.5 cup capacity); Instant-read thermometer; High-speed blender; Fine-mesh sieve or chinois; Dehydrator or convection oven capable of low temperatures

Magic Sous

July Lavender-Smoked Foie Gras Terrine with Fermented White Peach Gel, Savory Dandelion Green 'Paper,' and Charred Shallot Emulsion — Magic Sous