Terrine of Foie Gras with White Port Recipe

Ingredients:

• 1 lb. foie gras, cleaned and deveined
• 1/2 cup white port
• 3/4 tsp. sea salt
• 1/2 tsp. black pepper
• 3 tbsp. butter, softened

Instructions:

1. Preheat oven to 325°F.
2. Place foie gras in a large mixing bowl and season with salt and black pepper. Add white port and mix until well combined.
3. Grease a terrine mold with softened butter. Pour the foie gras mixture into the mold and press down firmly to remove any air pockets. Cover the top of the terrine with parchment paper.
4. Place terrine mold in a large baking dish and fill with hot water until it reaches halfway up the sides of the mold. Bake for 50-60 minutes, or until the internal temperature of the foie gras reaches 135°F.
5. Remove from oven and let cool to room temperature. Once cooled, remove the parchment paper and cover the top of the terrine with plastic wrap. Refrigerate for at least 12 hours.
6. To serve, slice the terrine and place on a plate. Pair with toasted baguette slices, a fruit preserve, and a glass of white port.

Verdict:

This recipe will result in a decadent and rich terrine with a beautifully smooth texture and complex flavor. The addition of white port adds a subtle sweetness and depth to the foie gras, making it a perfect appetizer for any special occasion.

Serving Suggestions:

Serve this terrine with a toasted baguette and a fruit preserve such as fig or cherry. Pair with a glass of white port for the ultimate tasting experience.