A tart Concord grape gelée offsets the richness of these goose liver terrines. This recipe comes from chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts, and first appeared in our December 2011 issue along with Francine Prose's story The Glories of Goose.
- 12 tbsp. unsalted butter
- 1 shallot
- 1 clove garlic, minced
- 1⁄2 cup chicken stock
- 3 sprigs thyme, stems removed
- 1 lb. goose livers, cleaned (see The Whole Goose)
- 1⁄2 cup heavy cream
- Kosher salt, to taste
- 3 1⁄2 powdered gelatin
- 3 cups Concord grape juice
- Whole-grain mustard and rye crackers, for serving
Pairing Note: An earthy yet bright white like Carballo Listan Blanco 2008 ($19) goes well with this dish.