Foie Gras Toasts with Greens and Verjus Port Glaze recipes

Foie Gras Toasts with Greens and Verjus Port Glaze recipes
15 Ingredients
  • 2/3 cup white verjus (juice of unripe fruits, primarily grapes) or 3 tablespoons fresh lemon juice
  • 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
  • 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
Nutrition
396
20% daily value
12 servings
                                       
                                            dairy-​free
     

Fat

34% 22

Saturated

31% 6

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

13% 38

Carbs (net)

- 34

Fiber

15% 4

Sugars

- 8

Sugars, added

- 3

Protein

23% 11

Cholesterol

19% 57

Sodium

24% 570

Calcium

13% 128

Magnesium

10% 42

Potassium

8% 353

Iron

25% 4

Zinc

12% 1

Phosphorus

26% 185

Vitamin A

47% 420

Vitamin C

19% 17

Thiamin (B1)

26% 0

Riboflavin (B2)

22% 0

Niacin (B3)

27% 4

Vitamin B6

10% 0

Folate equivalent (total)

30% 121

Folate (food)

- 101

Folic acid

- 12

Vitamin B12

148% 4

Vitamin D

- 0

Vitamin E

6% 1

Vitamin K

79% 95

Sugar alcohols

- 0

Water

- 116
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