Behind the Recipes
Terrine of Foie Gras With Cranberry Port Reduction by D'Artagnan
INGREDIENTS:
Ingredients:
2 cups Ruby Port
1 cup fresh or frozen cranberries
Grated rind from 1/2 an orange
Juice from 1 orange
1 8 oz serving of D'Artagnan Foie Gras
PREPARATION:
1. Combine cranberries and port in a sauce pan and bring to a boil.
2. Stirring occasionally to prevent the fruit from sticking to the pan, reduce the liquid by half.
3. Remove from heat and let cool. Once the sauce has cooled, spoon over slices of the terrine of foie gras and serve. You may optionally strain the sauce first.
Recipe courtesy of D'Artagnan
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
