TERRINE OF FOIE GRAS w/CRANBERRY PORT

By BobD

Ingredients

• Terrine of Foie Gras with Cranberry Port Reduction
• 2 Cups Ruby Port
• • 1 Cup Fresh or Frozen Cranberries
• • Grated rind from 1/2 orange
• • Juice from 1 orange
• • 1 – 8 oz Terrine of Foie Gras

Details

Adapted from dartagnan.com

Preparation

Step 1

1. Combine cranberries and port in a sauce pan and bring to a boil. Stirring occasionally to prevent the fruit from sticking to the pan, reduce the liquid by half.

2. Remove from heat and let cool.

3. Once the sauce has cooled, spoon over slices of the terrine of foie gras and serve. You may optionally strain the sauce first.