Foie Gras With Gewurztraminer Jelly Recipe

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Servings: 6

Ingredients

Cost per serving $0.00 view details
  • 6 slc terrine de foie gras or possibly poached foie gras
  • 1 c. Gewurztraminer wine
  • 1/4 c. water
  • 1 1/2 sht gelatin salt pepper

Directions

  1. Put the wine and the water to heat gently for 10 min. Put the gelatine sheets in a small amount of cool water for 4 to 5 min, to soften.
  2. Drain the water and squeeze out the gelatine sheets. Take the wine off the heat and add in the gelatine, stirring till it completely dissolves.
  3. Pour the wine mix into a bowl and set it aside to cold and then solidify in the fridge.
  4. Slice the foie gras if you have a whole lobe and break up the gewurztraminer jelly with a knife to make smallish crystals. Serve in a pile alongside the foie gras slice with toast points.
  5. Preparation is easyPreparation time is 20 min, setting time 3 hrs

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Nutrition Facts

Amount Per Serving %DV
Serving Size 49g
Recipe makes 6 servings
Calories 32  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbs 1.02g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.03g 0%
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