Terrine of Foie Gras with Plum Wine

Name: Terrine of Foie Gras with Plum Wine
Yield: Serves 4
Cuisine: French
Ingredients: 1 (750 ml) bottle plum wine or any sweet wine such as Sauternes (these come in smaller bottles, so you may need to buy two—375 ml each—if substituting); 1 (750 ml) bottle plum wine or any sweet wine such as Sauternes (these come in smaller bottles, so you may need to buy two—375 ml each—if substituting); 1 (750 ml) bottle plum wine or any sweet wine such as Sauternes (these come in smaller bottles, so you may need to buy two—375 ml each—if substituting); Salt and black pepper; Julienned scallion greens; Pickled daikon (see Resources), finely diced; Pickled burdock root (see Resources), cut into 1-inch lengths; Brioche toasts; 1 large lobe grade-A foie gras (see Resources); Salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

I love animals (not just as food!), so to make sure their lives weren’t taken in vain, I use every part and ensure nothing goes to waste. I also try to buy from sources that both embrace ethical slaughtering and run a sustainable operation, which generally results in better-tasting meat.

Foie gras, or the fattened livers of ducks or geese, is at the epicenter of food controversy. Some say the practice, which takes young birds and places tubes down their throats in order to pour copi

Ingredients

Europe
France
Starter
Mediterranean

Ingredients

Method