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Ингредиенты
- 3 x Grade A foie gras lobes Salt to taste Freshly-grnd black pepper to taste
- 1 lt Port wine
- 2 doz Toast points
- 1 doz Cornichons
- 1/2 c. Brunoise red onions
Инструкции
- Butter a large rectangular terrine mold. Line the mold with a large piece of plastic wrap. Divide the lobes in half. Season the lobes with salt and pepper. Place the divided lobes in a glass dish and pour the port wine over the lobes. Cover the dish with plastic wrap and place in the refrigerator. Marinate the lobes overnight. Remove the lobes from the refrigerator and drain. Reserve the liquid. Slice the lobes into 1/2-inch slices.
- In two large, warm saute/fry pans, sear the foie gras for 1 minute on each side. Remove the foie gras from the pan. Line the mold with one layer of the seared foie gras. Press the layer down firmly. Repeat the process till all of the foie gras is used. Wrap the terrine tightly with plastic wrap. Place two kosher salt boxes upright on top of the terrine to weight the mold down. This will allow any excess air in the mold to escape. Place the mold in the refrigerator and chill overnight.
- Place the reserved port wine in a saucepan and bring the liquid to a boil. Reduce the heat to a simmer and cook till the liquid reduces by 3/4 and has a thick, syrup-like consistency, about 25 to 30 min. Remove the pan from the heat and cold the liquid completely. Remove the terrine from the refrigerator and slice into 1/2-inch slices. Serve the terrine with toast points, cornichons, brunoise red onions and port wine syrup.
- This recipe yields 14 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 12 servings | |
| Calories 14 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 8mg | 0% |
| Total Carbs 1.18g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.67g | 0% |
| Protein 0.02g | 0% |
