Quail & Foie Gras Rolled in Cabbage

As made by Iron Chef Sakai in the Quail Battle.

Quail & Foie Gras Rolled in Cabbage


  • 1 lb. Fresh foie gras
  • 4 Quail
  • 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 Chinese cabbage


1. 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.

2. Assembly: Take desired rectangle metal mold and line with plastic wrap. Then line on top of the plastic wrap steamed chinese cabbage leaves. Make sure they cover the entire tray and to leave enough hanging over to wrap around the entire terrine.

3. Marinate quail and foie gras in truffle juice, season with salt and pepper. Lay 2 quails 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.

4. 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.

5. Chill 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 pear sauce.

Pear Sauce –


  • 9 pounds Bartlett pears, peeled, cored and sliced
  • 1 cup water
  • 1 to 1 1/2 cups granulated sugar
  • 1 to 2 teaspoons ground cinnamon
  • 2 tablespoons lemon juice
1. Combine pears and water in a heavy pan. Bring to the boil over medium-high heat, stirring often.
2. Reduce heat, cover, and simmer, stirring often until pears are soft, about 20-30 minutes.
3. Add lemon juice, sugar and cinnamon. Bring to a boil. Simmer sauce uncovered until as thick as desired.

Recipes taken from http://www.lasvegasrestaurants.com/recipe.cfm/restaurant/1037/PressedChickenandFoieGrasTerrineCrunchyArtichokeSaladTruffle and http://www.cooksrecipes.com/sauce/homemade-pear-sauce-recipe.html


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