Foie Gras Toasts with Greens and Verjus Port Glaze

Foie Gras Toasts with Greens and Verjus Port Glaze
Photo by Richard Gerhard Jung

Ingredients

  • ½ cup Tawny Port
  • ½ pound radicchio
  • 1 pound Belgian endives
  • 3 tablespoons pure walnut oil
  • ¼ teaspoon black pepper
  • 2/3 cup white verjus (juice of unripe fruits, primarily grapes) or 3 tablespoons fresh lemon juice
  • Fleur de sel or kosher salt
  • + 6 more ingredients
    • 1 pound foie gras terrine
    • ½ teaspoon salt
    • 1 ½ tablespoons Sherry vinegar
    • 12 1/2-inch-thick slices pain de mie , Pullman loaf, or firm white sandwich bread
    • 3 tablespoons sugar
    • 1 pound frisée

Bring verjus , Port, and sugar to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil until syrupy and reduced to about 1/3 cup, 8 to 12 minutes. Whisk together vinegar, salt, and pepper in a bowl, then add walnut oil in a slow stream, whisking. Just before serving, t...

View full recipe at Epicurious

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