By Hiro Sone
Simply over a decade in the past, Spago-trained cooks Hiro Sone and Lissa Doumani opened their award-winning Napa Valley eating place, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of operating a world-class eating place turned a fact as note quick unfold concerning the duo's remarkable cooking and hospitality. Now, in addition to the French Laundry, the venerable Terra is a cornerstone of the Napa Valley nutrition scene, and one among its necessary eating studies. In TERRA, over a hundred recipes from the restaurant's status and seasonal menus exhibit the cooks' subtle, but eminently playful and deeply own delicacies. Sone and Doumani supply readers with a wealth of perception into the elements, arrangements, and strategies that form their cooking philosophy and menus, giving readers guidance—and inspiration—to execute those dishes at domestic.
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Extra info for Terra: Cooking from the Heart of Napa Valley
Sprinkle with the lemon zest and parsley. Grilled Duck Breast on Foie Gras and Sourdough Bread Stuffing with Sun-Dried Cherry Sauce Grilled Duck Breast on Foie Gras and Sourdough Bread Stuffing with Sun-Dried Cherry Sauce Serves four this can be a kind of dream combos that takes a few paintings to tug off yet is actually well worth the attempt: grilled duck breast with a sweet-savory dried-cherry sauce, with apple and candy potato purée and a soul-satisfying bread stuffing. The stuffing is Hiro’s tackle the old school Thanksgiving type, with an additional exact contact: a luscious slice of foie gras terrine nestled on most sensible. If you’re less than making the terrine from scratch, purchase a soft, silky duck or goose liver terrine, now not a chook liver pâté. four (8- to 9-ounce) duck breasts 1 tablespoon verjus or pink wine 2 teaspoons sake marinade Sun-Dried Cherry Sauce 2½ cups Cabernet Sauvignon 2 cups duck inventory or brown poultry inventory 2 teaspoons sake marinade 1 tablespoon plus 1 teaspoon sun-dried bitter cherries ⅛ teaspoon cracked black peppercorns 2 teaspoons chilly unsalted butter Salt and freshly flooring black pepper to flavor Sugar to style (optional) Stuffing 2 cups �-inch-cubed sourdough bread 1 to at least one½ cups chook inventory 2 tablespoons unsalted butter 2 tablespoons coarsely chopped bacon � teaspoon minced garlic ⅓ cup chopped celery � cup chopped onion � teaspoon chopped clean oregano Salt and freshly floor black pepper to flavor Apple and candy Potato Puree three teaspoons unsalted butter � Granny Smith apple, peeled, cored, and sliced � inch thick 14 oz. candy potatoes, peeled and sliced � inch thick � cup heavy cream Salt and freshly flooring white pepper to flavor 1 tablespoon unsalted butter sixteen snap peas, stemmed and blanched for 1 minute Salt and freshly flooring white pepper to flavor four oz. Foie Gras Terrine or an outstanding advertisement foie gras terrine, lower into four sticks four clean oregano sprigs, for garnish TO MARINATE THE DUCK BREASTS, trim off the silver dermis and reduce away half the thickness of the duck dermis (fat) from the head of the breast. ranking the surface in a cross-hatch development. placed the duck breasts in a medium bowl with the verjus and sake marinade and combine good. disguise and refrigerate for a minimum of three hours or as much as in a single day. TO MAKE THE SAUCE, cook dinner the wine in a medium, nonreactive saucepan over excessive warmth till decreased to � cup. upload the duck inventory and sake marinade, and cook dinner till lowered to at least one cup. upload the cherries and peppercorns, and simmer for 1 minute. put aside and preserve hot. prior to serving, upload the butter and comprise it into the sauce through shaking the pan, and season with salt and pepper. flavor the sauce; whether it is too bitter, upload a pinch of sugar. flavor and alter the seasoning back if valuable. organize a fireplace in a charcoal grill or preheat a gasoline grill. TO MAKE THE STUFFING, preheat the oven to 350°. unfold the bread cubes on a rimmed baking sheet pan and toast within the oven till golden, three to four mins. convey the fowl inventory to a boil in a small saucepan, then reduce the warmth to a simmer.