Foie Gras Toasts with Greens and Verjus Port Glaze

Name: Foie Gras Toasts with Greens and Verjus Port Glaze
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 710 milliliters lb Belgian endives (3 or 4), trimmed and cut crosswise into 1/4-inch-thick slices; 0 teaspoons black pepper; 454 grams chilled foie gras terrine, unmolded if necessary; 1 liters lb frisée (pale leafy parts only), torn into small sprigs; 1 white verjus (juice of unripe fruits, primarily grapes) or 3 tablespoons fresh lemon juice; 12 servings Fleur de sel or kosher salt to taste; 118 milliliters Tawny Port; 710 milliliters 1/2 lb radicchio, halved lengthwise, cores and coarse center ribs discarded and leaves torn into bite-size pieces; 1 teaspoons salt; 2 Tbsps Sherry vinegar; 3 Tbsps sugar; 3 Tbsps pure walnut oil; 6 inches 12 -thick) slices pain de mie, Pullman loaf, or firm white sandwich bread, crusts discarded

Foie Gras Toasts with Greens and Verjus Port Glaze is a dairy free recipe with 12 servings. One portion of this dish contains around 7g of protein, 5g of fat, and a total of 125 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour. 1 person found this recipe to be delicious and satisfying. A mixture of belgian endives, juice of lemon, frisée, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

Ingredients you will need

Verjus

Sugar

Port

Equipment you will use

Sauce Pan

Whisk together vinegar, salt, and pepper in a bowl, then add walnut oil in a slow stream, whisking.

Ingredients you will need

Walnut Oil

Vinegar

Pepper

Salt

Equipment you will use

Whisk

Bowl

Just before serving, toss frisée, endives, and radicchio in a bowl with just enough vinaigrette to coat.

Ingredients you will need

Vinaigrette

Radicchio

Equipment you will use

Bowl

Put oven rack in upper third of oven and preheat oven to 400°F.

Equipment you will use

Oven

Toast bread slices on a baking sheet, turning over once, until pale golden, about 8 minutes.

Ingredients you will need

Toast

Equipment you will use

Baking Sheet

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).

Ingredients you will need

Foie Gras

Toast

Sprinkle lightly with fleur de sel, then halve toasts diagonally.

Ingredients you will need

Fleur De Sel

Let toasts stand, loosely covered with plastic wrap, 5 to 10 minutes, to bring foie gras to room temperature.

Ingredients you will need

Foie Gras

Wrap

Equipment you will use

Plastic Wrap

Put 1 foie gras toast on each of 12 plates and drizzle with Port glaze, then divide salad among plates.

Ingredients you will need

Foie Gras

Glaze

Toast

Port

· Glaze and vinaigrette can be made 4 hours ahead and kept separately, covered, at room temperature.· Foie gras toasts can be prepared 1 hour ahead and kept, covered with plastic wrap, at room temperature.

Ingredients you will need

Vinaigrette

Foie Gras

Glaze

Wrap

Equipment you will use

Plastic Wrap