Foie Gras Toasts With Greens And Verjus Port Glaze
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
50
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Make Port glaze: 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
2
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
3
Make vinaigrette: Whisk together vinegar, salt, and pepper in a bowl, then add walnut oil in a slow stream, whisking
4
Just before serving, toss frisée, endives, and radicchio in a bowl with just enough vinaigrette to coat
5
Whisk together vinegar, salt, and pepper in a bowl, then add walnut oil in a slow stream, whisking
6
Just before serving, toss frisée, endives, and radicchio in a bowl with just enough vinaigrette to coat
7
Make toasts: Put oven rack in upper third of oven and preheat oven to 400°F
8
Toast bread slices on a baking sheet, turning over once, until pale golden, about 8 minutes
9
Cut foie gras terrine into 12 slices (about 1/4 inch thick) and put 1 on each toast (trim toasts to size of foie gras if desired)
10
Sprinkle lightly with fleur de sel, then halve toasts diagonally
11
Let toasts stand, loosely covered with plastic wrap, 5 to 10 minutes, to bring foie gras to room temperature
12
Put 1 foie gras toast on each of 12 plates and drizzle with Port glaze, then divide salad among plates
13
Put oven rack in upper third of oven and preheat oven to 400°F
14
Toast bread slices on a baking sheet, turning over once, until pale golden, about 8 minutes
15
Cut foie gras terrine into 12 slices (about 1/4 inch thick) and put 1 on each toast (trim toasts to size of foie gras if desired)
16
Sprinkle lightly with fleur de sel, then halve toasts diagonally
17
Let toasts stand, loosely covered with plastic wrap, 5 to 10 minutes, to bring foie gras to room temperature
18
Put 1 foie gras toast on each of 12 plates and drizzle with Port glaze, then divide salad among plates