Recipe courtesy of Emeril Lagasse
14 to 16 servings


  • 3 Grade A foie gras lobes
  • Salt and pepper to taste
  • 1 liter port wine
  • 2 dozen toast points
  • 1 dozen cornichons
  • 1/2 cup brunoise red onions


Butter a large rectangular terrine mold. Line the mold with a large piece of plastic wrap. Divide the lobes in half. Season the foie gras lobes with salt and pepper. Place the divided lobes in a glass dish and pour the port wine over the lobes. Cover the dish with plastic wrap and place in the refrigerator. Marinate the lobes overnight. Remove the lobes from the refrigerator and drain. Reserve the liquid. Slice the lobes into 1/2-inch slices. In two large, hot saute pans, sear the foie gras for 1 minute on each side. Remove the foie gras from the pan. Line the mold with one layer of the seared foie gras. Press the layer down firmly. Repeat the process until all of the fois gras is used. Wrap the terrine tightly with plastic wrap. Place two kosher salt boxes upright on top of the terrine to weight the mold down. This will allow any excess air in the mold to escape. Place the mold in the refrigerator and refrigerate overnight. Place the reserved port wine in a saucepan and bring the liquid to a boil. Reduce the heat to a simmer and cook until the liquid reduces by 3/4 and has a thick, syrup-like consistency, about 25 to 30 minutes. Remove the pan from the heat and cool the liquid completely. Remove the terrine from the refrigerator and slice into 1/2 inch slices. Serve the terrine with toast points, cornichons, brunoise red onions and port wine syrup.

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