2 hr 30
By Andrew Pern
WE CHEAT SLIGHTLY ON THIS DISH BY MAKING THE PARFAIT IN TERRINE MOULDS, THEN PIPING IT INTO SOME NIFTY LITTLE JARS, ESSENTIALLY FOR PRESENTATION, BUT IT WOULD BE FINE TO LEAVE IT IN THE MOULD FOR THE TABLE. ‘GOOSEGOG’ IS JUST ANOTHER COUNTRY TERM FOR GOOSEBERRIES AND POILÂNE IS JUST THE BEST RYE BREAD IN THE WORLD!
Place the port and brandy into a pan with the shallots, garlic and thyme and bring to the boil. Reduce down considerably to a glazing consistency and remove the thyme. Slice the foie gras and chop the