Foie Gras Toasts With Sauternes Geleé Recipe Epicuriouscom Recipes

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.

SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST

Steps:

• Cut brioche into 3/4-inch-thick slices, then into 60 (1 1/2-inch) cubes. Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until foam subsides. Cook brioche cubes, 12 at a time, until golden brown on top and bottom, about 3 minutes total. Transfer brioche as cooked to a rack to cool and sprinkle with salt to taste. Between batches, carefully wipe skillet clean with paper towels and add more butter and oil.
• Stir pepper and juice into jam. Chill jam, covered, until ready to use.
• Preheat oven to 400°F.
• Cut foie gras into 1- by 1/2-inch pieces and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook foie gras, about 20 pieces at a time, until golden brown on both sides, about 1 1/2 minutes total. Transfer foie gras as cooked to a shallow baking pan with a spatula and arrange in 1 layer. Between batches, carefully wipe skillet clean.
• Reheat foie gras as needed in middle of oven 2 minutes, or until just hot, before assembling hors d'oeuvres. Just before serving, top toasts with lingonberry jam, then foie gras.