Foie Gras Toasts with Greens and Verjus Port Glaze

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


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

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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