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
- Heat oven to 300°. Heat 1 tbsp. butter in a 10″ skillet over medium-high heat. Add shallot and garlic; cook until lightly browned, about 3 minutes. Add stock and thyme; cook until reduced by half, about 4 minutes. Purée in a food processor with remaining butter, livers, cream, and salt; strain. Pour into six 6-oz. ramekins set in a roasting pan; pour boiling water in pan to come halfway up sides of ramekins. Bake until set, about 18 minutes. Soak gelatin and ¼ cup juice in a bowl. Bring remaining juice to a boil in a 2-qt. saucepan; cook until reduced by half, about 20 minutes. Remove from heat; stir in gelatin. Pour juice evenly over ramekins; chill until set, about 4 hours. Serve with mustard and crackers.
Pairing Note: An earthy yet bright white like Carballo Listan Blanco 2008 ($19) goes well with this dish.