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Foie Gras Terrine with Caramelized Apples
SERVINGS: 8 (plus generous leftovers)

2 Grade A foie gras lobes (about 1 pound each), at room temperature
1 1/2 cups Sauternes or other sweet dessert wine
3/4 cup ruby port
Salt and freshly ground pepper
Pinch of freshly grated nutmeg
2 tablespoons unsalted butter
4 Granny Smith apples, peeled, halved, cored and cut into 1/2 -inch wedges
1 tablespoon sugar

Line an 8-by-4-inch glass or ceramic loaf pan with 4 layers of
plastic wrap, leaving a 4-inch overhang all around. Using your
hands, gently pull open each lobe of foie gras at its natural
separations and remove the network of veins with a thin sharp knife;
if the lobes break apart, the pieces can be pressed back together.
Set the foie gras in a large baking dish and pour the Sauternes
and port over it. Cover with plastic wrap and refrigerate for 2

Drain off the marinade from the foie gras, season generously with
salt and pepper, then sprinkle with the nutmeg. Arrange one of the
foie gras lobes in the prepared loaf pan, set the second lobe on
top and press firmly to pack the 2 lobes together in the pan. Cover
with the overhanging plastic wrap, then cover the pan tightly with

Set the loaf pan in a small flameproof roasting pan and add enough
water to the pan to reach three-quarters of the way up the sides
of the loaf pan. Remove the loaf pan and bring the water to a
simmer on the stove. Return the loaf pan to the water and simmer
gently over low heat until an instant-read thermometer inserted in
the foie gras registers 1300, about 15 minutes. Transfer the
terrine to a rack and let cool to room temperature. Remove the
foil. Top the terrine with another loaf pan weighted down with
canned goods and refrigerate for at least 24 hours.

Melt the butter in a large skillet. Add the apple wedges and toss
to coat. Sprinkle with the sugar and cook over moderate heat until
browned on the bottom, about 4 minutes. Raise the heat to high,
turn the apples and cook until browned on the bottom but still
slightly crisp, about 3 minutes. Unwrap and unmold the terrine
onto a platter. To serve, run a thin sharp knife under hot water
and wipe dry. Cut the terrine into 1/2 -inch-thick slices, rinsing
the knife under hot water and drying it between cuts; hold the
slice together as you cut. Set a foie gras slice on each plate and
serve with the sautied apple wedges and toasted Walnut Bread.


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