Foi Gras Terrine
Layers of port-marinated, seared foie gras slices pressed into a terrine, chilled overnight, and served sliced with toast points, cornichons, and a reduced port wine syrup.
Ingredients
- 3 each Grade A foie gras lobes
- 1 l port wine
- 24 each toast points, for serving
- 12 each cornichons, for serving
- 0.5 cup brunoise red onions, for serving
Instructions
- 1
Butter a large rectangular terrine mold. Line with a large piece of plastic wrap. Divide lobes in half. Season with salt and pepper. Place in a glass dish, pour port wine over. Cover and refrigerate overnight.
- 2
Remove lobes and drain. Reserve liquid. Slice lobes into 1/2-inch slices. In two large hot saute pans, sear foie gras 1 minute per side.
- 3
Line mold with one layer of seared foie gras, pressing firmly. Repeat until all foie gras is used. Wrap tightly with plastic wrap. Weight down with heavy boxes. Refrigerate overnight.
- 4
Reduce reserved port wine in saucepan to a thick syrup, about 25-30 minutes. Cool completely.
- 5
Slice terrine into 1/2-inch slices. Serve with toast points, cornichons, brunoise red onions, and port wine syrup.