Ingredients Jump to Instructions ↓

  1. Foie Gras Terrine with Caramelized Apples SERVINGS: 8 (plus generous leftovers)

  2. 2 Grade A foie gras lobes (about 1 pound each), at room temperature

  3. 1 1/2 cups Sauternes or other sweet dessert wine

  4. 3/4 cup ruby port

  5. Salt and freshly ground pepper

  6. Pinch of freshly grated nutmeg

  7. 2 tablespoons unsalted butter

  8. 4 Granny Smith apples, peeled, halved, cored and cut into 1/2 -inch wedges

  9. 1 tablespoon sugar Line an 8-by-4-inch glass or ceramic loaf pan with

  10. 4 layers of

  11. plastic wrap, leaving a 4-inch overhang all around. Using your

  12. hands, gently pull open each lobe of foie gras at its natural

  13. separations and remove the network of veins with a thin sharp knife;

  14. if the lobes break apart, the pieces can be pressed back together.

  15. Set the foie gras in a large baking dish and pour the Sauternes

  16. and port over it. Cover with plastic wrap and refrigerate for 2

  17. hours.

  18. Drain off the marinade from the foie gras, season generously with

  19. salt and pepper, then sprinkle with the nutmeg. Arrange one of the

  20. foie gras lobes in the prepared loaf pan, set the second lobe on

  21. top and press firmly to pack the 2 lobes together in the pan. Cover

  22. with the overhanging plastic wrap, then cover the pan tightly with

  23. foil.

  24. Set the loaf pan in a small flameproof roasting pan and add enough

  25. water to the pan to reach three-quarters of the way up the sides

  26. of the loaf pan. Remove the loaf pan and bring the water to a

  27. simmer on the stove. Return the loaf pan to the water and simmer

  28. gently over low heat until an instant-read thermometer inserted in

  29. 1300, about 15 minutes. Transfer the

  30. terrine to a rack and let cool to room temperature. Remove the

  31. foil. Top the terrine with another loaf pan weighted down with

  32. canned goods and refrigerate for at least 24 hours.

  33. Melt the butter in a large skillet. Add the apple wedges and toss

  34. to coat. Sprinkle with the sugar and cook over moderate heat until

  35. browned on the bottom, about 4 minutes. Raise the heat to high,

  36. turn the apples and cook until browned on the bottom but still

  37. slightly crisp, about 3 minutes. Unwrap and unmold the terrine

  38. onto a platter. To serve, run a thin sharp knife under hot water

  39. and wipe dry. Cut the terrine into 1/2 -inch-thick slices, rinsing

  40. the knife under hot water and drying it between cuts; hold the

  41. slice together as you cut. Set a foie gras slice on each plate and serve with the sautied apple wedges and toasted Walnut Bread.


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