Foie Gras Toasts with Greens and Verjus Port Glaze Recipe

Name: Foie Gras Toasts with Greens and Verjus Port Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup white verjus (juice of unripe fruits, primarily grapes) or 3 tablespoons fresh lemon juice; 1/2 cup Tawny Port; 3 tablespoons sugar; 1 1/2 tablespoons Sherry vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons pure walnut oil; 1 lb frisee (pale leafy parts only), torn into small sprigs (6 cups); 1 lb Belgian endives (3 or 4), trimmed and cut crosswise into 1/4-inch-thick slices (3 cups); 1/2 lb radicchio, halved lengthwise, cores and coarse center ribs discarded and leaves torn into bite-size pieces (3 cups); 12 (1/2-inch-thick) slices pain de mie, Pullman loaf, or firm white sandwich bread, crusts discarded; 1 lb chilled foie gras terrine, unmolded if necessary; Fleur de sel or kosher salt to taste

Servings: persons

2/3 cup white verjus (juice of unripe fruits, primarily grapes) or 3 tablespoons fresh lemon juice
1/2 cup Tawny Port
3 tablespoons sugar
1 1/2 tablespoons Sherry vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons pure walnut oil
1 lb frisee (pale leafy parts only), torn into small sprigs (6 cups)
1 lb Belgian endives (3 or 4), trimmed and cut crosswise into 1/4-inch-thick slices (3 cups)
1/2 lb radicchio, halved lengthwise, cores and coarse center ribs discarded and leaves torn into bite-size pieces (3 cups)
12 (1/2-inch-thick) slices pain de mie, Pullman loaf, or firm white sandwich bread, crusts discarded
1 lb chilled foie gras terrine, unmolded if necessary
Fleur de sel or kosher salt to taste

1
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
Whisk together vinegar, salt, and pepper in a bowl, then add walnut oil in a slow stream, whisking.
3
Just before serving, toss frisee, endives, and radicchio in a bowl with just enough vinaigrette to coat.
4
Put oven rack in upper third of oven and preheat oven to 400F.
5
Toast bread slices on a baking sheet, turning over once, until pale golden, about 8 minutes.
6
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).
7
Sprinkle lightly with fleur de sel, then halve toasts diagonally.
8
Let toasts stand, loosely covered with plastic wrap, 5 to 10 minutes, to bring foie gras to room temperature.
9
Put 1 foie gras toast on each of 12 plates and drizzle with Port glaze, then divide salad among plates.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2/3 cup white verjus (juice of unripe fruits, primarily grapes) or 3 tablespoons fresh lemon juice, 1/2 cup Tawny Port, 3 tablespoons sugar, 1 1/2 tablespoons Sherry vinegar, and more.

Yes, Foie Gras Toasts with Greens and Verjus Port Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Foie Gras Toasts with Greens and Verjus Port Glaze

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