Name: Foie Gras Toasts with Greens and Verjus Port Glaze
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 12 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 frisée (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

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Foie Gras Toasts with Greens and Verjus Port GlazeRichard Gerhard Jung

These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.

Cooks' notes:

· 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.

Recipe information

Total Time
1 hr
Yield
Makes 12 servings

Ingredients

For Port glaze

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

For vinaigrette and salad

1 1/2 tablespoons Sherry vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons pure walnut oil

1 lb frisée (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)

For foie gras toasts

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

Preparation

Make Port glaze:
Step 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.
Make vinaigrette:
Step 2
Whisk together vinegar, salt, and pepper in a bowl, then add walnut oil in a slow stream, whisking.
Step 3
Just before serving, toss frisée, endives, and radicchio in a bowl with just enough vinaigrette to coat.
Make toasts:
Step 4
Put oven rack in upper third of oven and preheat oven to 400°F.
Step 5
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.
Step 6
Put 1 foie gras toast on each of 12 plates and drizzle with Port glaze, then divide salad among plates.

TagsToast Sandwich Port Alcohol Beverages French European Lemon Citrus Fruit Frisée Chicory Leafy Greens Vegetable Endive Radicchio Starter Dinner Oven Bake Gourmet

Recipe information

Ingredients

For Port glaze

For vinaigrette and salad

For foie gras toasts

Preparation

Make Port glaze:

Step 1

Make vinaigrette:

Step 2

Step 3

Make toasts:

Step 4

Step 5

Step 6

Recipe notes