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Foie Gras Toasts with Greens and Verjus Port Glaze Recipe

Foie Gras Toasts with Greens and Verjus Port Glaze Recipe

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Foie Gras Toasts with Greens and Verjus Port Glaze

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Ingredients:

Serving

2/3 cup white verjus (juice of unripe fruits, primarily grapes) or 3 tbsp fresh lemon juice
1/2 cup tawny port
3 tbsp sugar
1 1/2 tbsp sherry vinegar
1/2 tsp salt
1/4 tsp black pepper
3 tbsp 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

Directions:

Make Port glaze: 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: 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.
Make toasts: 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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	42.21 Kcal (177 kJ)
Calories from fat	4.67 Kcal
		% Daily Value*
Total Fat	0.52g	1%
Sodium	125.73mg	5%
Potassium	66.05mg	1%
Total Carbs	7.12g	2%
Sugars	4.18g	17%
Dietary Fiber	1.98g	8%
Protein	1.53g	3%
Vitamin C	7.7mg	13%
Iron	1.1mg	6%
Calcium	30.6mg	3%

Amount Per 100 g
Calories	37.63 Kcal (158 kJ)
Calories from fat	4.17 Kcal
		% Daily Value*
Total Fat	0.46g	1%
Sodium	112.07mg	5%
Potassium	58.88mg	1%
Total Carbs	6.35g	2%
Sugars	3.73g	17%
Dietary Fiber	1.76g	8%
Protein	1.36g	3%
Vitamin C	6.9mg	13%
Iron	1mg	6%
Calcium	27.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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