Foie Gras Toasts With Sauternes Geleé Recipe Epicuriouscom

CLASSIC TERRINE OF FOIE GRAS

Steps:

• Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie gras won't cook too quickly).
• Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper. Sprinkle one third of Sauternes in terrine and firmly press large lobe of foie gras, smooth side down, into bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.) Sprinkle with another third of Sauternes. Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining Sauternes. Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil.
• Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in middle of oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120°F, 1 to 1 1/2 hours, or 160°F (for USDA standards), about 3 1/2 hours.
• Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Put wrapped cardboard directly on surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows). Let stand at room temperature 20 minutes.
• Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine). Chill, covered, until solid, at least 1 day.
• Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.

FOIE GRAS TOASTS WITH GREENS AND VERJUS PORT GLAZE

Steps:

• 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, toss frisée, endives, and radicchio in a bowl with just enough vinaigrette to coat.
• Put oven rack in upper third of oven and preheat oven to 400°F.
• Toast bread slices on a baking sheet, turning over once, until pale golden, about 8 minutes. 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). Sprinkle lightly with fleur de sel, then halve toasts diagonally. Let toasts stand, loosely covered with plastic wrap, 5 to 10 minutes, to bring foie gras to room temperature.
• Put 1 foie gras toast on each of 12 plates and drizzle with Port glaze, then divide salad among plates.

FOIE GRAS TOASTS WITH SAUTERNES GELEé

Steps:

• Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
• Bring Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.
• Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute. Pour hot wine over gelatin mixture, then stir until gelatin has dissolved. Cool to room temperature.
• Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.
• Lift gelée out of dish using plastic wrap and transfer to a cutting board. Cut gelée into 3/4-inch squares (without cutting through plastic).
• Cut foie gras into 1-inch squares (about 1/4 inch thick). Transfer squares with offset spatula to a tray lined with plastic wrap, then top each with a square of gelée (you will have extra gelée). Chill, covered with plastic wrap, until ready to serve.
• Preheat oven to 450°F with rack in upper third.
• Trim crusts from bread, then brush with butter and cut 6 (1 1/4-inch) squares from each slice. Arrange in a 4-sided sheet pan and bake until golden, about 6 minutes.
• Top toasts with foie-gras-and-gelée stacks.