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(photo: Tejal Rao)
Plated delivers the origin story of a dish as told by a restaurant’s chefs and/or owners. Today’s plate is a decidedly non-vegetarian Rabbit, Foie Gras, and Bacon Terrine off the Chef’s Tasting Menu at Le Cirque. The menu honors the famed restaurant’s 1974 grand opening (perhaps you’ve seen the recent documentary); Craig Hopson joined Le Cirque as executive chef last November. This dish is one of six that Hopson cooked for the Maccioni family, and one that ultimately got him the job.
On the plate: Rabbit, Foie Gras, and Bacon Terrine with Granny Smith gelée and tempura squash
Craig Hopson: “I make a foie gras terrine—marinade it with salt, sugar, pepper, four spice, and sauternes, then cook it, then cool it down. The rabbit's forequarters are salted and cooked like a duck confit, basically, and bacon is diced and cooked in the foie fat. The foie, rabbit, and bacon are mixed and pressed overnight. I serve it with apple gelee, raw Granny Smith apple batons, and the warm kabocha squash tempura adds an earthy element. Foie gras terrines are the same wherever you go, sort of boring, so I wanted to add something. I thought rabbit might be nice with foie gras and bacon—just a small amount for smokiness, texture, and character. Bacon and foie gras are a really good combination. Usually foie is paired with sweet stuff like fruit compotes, but I like pairing it with savory things like bacon, miso, parmesan, morels. When I came to do a tasting for the Le Cirque job, I cooked this as the second course. The Maccionis loved it.”
Mauro Maccioni: “Everything Craig made for us was exceptional, but this foie gras terrine—I'd never had foie paired with bacon before. And I'm kind of like Danny Meyer, I love bacon [laughs]. And I love game. It reminded me a lot of the style of terrines that Daniel Boulud used to make here at Le Cirque. It had a wonderful crispiness, the consistency was just right—it was simple, straightforward, and so elegant. When Daniel was cooking here, I was growing up, and I suppose I ate more hamburgers than terrines.”
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are you kidding??????? foie gras is for idiots!
it is torturous for the birds! hugh, how you can be so heartless? i don't understand gothamist at all! this is absolutely not humane in anyway!!! the picture makes me sick. GROSS
Wow. So much for thinking I found a cool new-to-me website. Mixing as many animals as possible and serving it with some freaky jelly is just gross. Did you know foie gras is so gross and inhumane that it is actually illegal in some states?! It should be a crime to even use the term foie gras, it should be used by its real name, Diseased Liver, so as not to fool unsuspecting folk into thinking it is gormet.
Please present edible food in the future.
Un-tuck your dicks from between your legs you broke-back bitches
SHAME ON YOU, GOTHAMIST!!
Your educated, badass readers want nothing to do with diseased duck livers at our divine repasts. PATHETIC promo of cruelty. Cut it out or you will simply lose influential readers.
Educated bad-ass readers don't consider a news site writing about a loaded or difficult subject matter "shameful."
Maybe you'd like for gothamist to run all their news stories by you guys too so you can make some edits? You could change "gay" to "tall" and "murdered" to "went on vacation."
The only thing I like less than foie gras is the band of deluded commenters who think we live in some kind of fascist foie police state where it's okay to equate shame with food.
Do what you like, but it seems unfair to disrespect a writer or a site because they choose something to write about that you find personally offensive. And please don't insult the rest of us by suggesting we need you to curate our reading materials, I certainly don't.
It is shameful, that is the point. And the site the is promoting such cruelty is just as shameful
Regardless of how shameful the duck liver may be, the attempt to bully writers into a code of silence when it comes to ingredients we disapprove of, no matter how strongly, is pretty misguided.
Actually, covering a story does not equal promoting its action - news stories about local murders on gothamist aren't advertisements for violent crimes just as food stories aren't ads for particular food productions. And it's childish and obtuse to suggest it.
You can pretend the things you don't like don't exist, but you can't expect anyone else to pretend with you. This is a site about NY, a place in which lots of chefs do lots of different things.