Foie Gras Terrine
- 3 Grade A foie gras lobes
- Salt and pepper to taste
- 1 liter port wine
- 2 dozen toast points
- 1 dozen cornichons
- 1/2 cup brunoise red onions
- Butter a large rectangular terrine mold.
- Line the mold with a large piece of plastic wrap.
- Divide the lobes in half.
- Season the foie gras lobes with salt and pepper.
- Place the divided lobes in a glass dish and pour the port wine over the lobes.
- Cover the dish with plastic wrap and place in the refrigerator.
- Marinate the lobes overnight.
- Remove the lobes from the refrigerator and drain.
- Reserve the liquid.
- Slice the lobes into 1/2-inch slices.
- In two large, hot saute pans, sear the foie gras for 1 minute on each side.
- Remove the foie gras from the pan.
- Line the mold with one layer of the seared foie gras.
- Press the layer down firmly.
- Repeat the process until all of the fois gras is used.
- Wrap the terrine tightly with plastic wrap.
- Place two kosher salt boxes upright on top of the terrine to weight the mold down.
- This will allow any excess air in the mold to escape.
- Place the mold in the refrigerator and refrigerate overnight.
- Place the reserved port wine in a saucepan and bring the liquid to a boil.
- Reduce the heat to a simmer and cook until the liquid reduces by 3/4 and has a thick, syrup-like consistency, about 25 to 30 minutes.
- Remove the pan from the heat and cool the liquid completely.
- Remove the terrine from the refrigerator and slice into 1/2 inch slices.
- Serve the terrine with toast points, cornichons, brunoise red onions and port wine syrup.
gras lobes, salt, port wine, points, cornichons, brunoise red onions
Taken from www.foodnetwork.com/recipes/emeril-lagasse/foie-gras-terrine-recipe.html (may not work)