Canon’s Terrine of Foie Gras

Canon executive chef Andrew Cross’s rhubarb and foie gras dish blends savory, sour, sweet, and salty.

By Allecia Vermillion August 22, 2012 Published in the September 2012 issue of Seattle Met

Chef: Andrew Cross

1. Terrine
The first step is cooking the foie gras sous vide. “This renders the fat to a pureeable consistency without adding a cooked flavor.”


2. Rhubarb Jam
Fruit is cooked down with sugar and grapefruit juice.

3. Pickled Rhubarb
“I bring the pickling liquid to a boil and pour it over the rhubarb to saturate it while it’s still hot, without actually cooking it. That way it retains the texture and crunch.”

4. Celery Leaves
“They add a really nice fresh bitterness. It’s a really underused item as far as garnishes go.” 

5. Edible Flowers
Bachelor buttons and calendula for visual effect.

6. Tarragon
Whole leaves for garnish.

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