Goose Liver Terrines

Goose Liver Terrines

Goose Liver Terrines

A tart Concord grape gelee offsets the richness of these goose liver terrines.Todd Coleman

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.

Pairing Note: An earthy yet bright white like Carballo Listan Blanco 2008 ($19) goes well with this dish.