Luxurious beverage with the element of acidity pairs well with rich foods such as duck confit, pate, foie gras, even pasta. Fat content soften the alcohol and crisp acidity, enhancing each others flavors and components.

Here is a great dish to pair with your choice of cognac for Father’s Day.

INGREDIENTS

2 pieces GERALD.ph Whole Duck Liver (foie gras) 
Salt and pepper to taste
1 liter port wine
Toast pieces
Cornichons

DIRECTIONS

Divide foie gras lobes in half and season with salt and pepper. Set in a glass dish and pour port wine over them. Cover with plastic wrap and place in refrigerator to marinate overnight. The next day, drain the dish but reserve the liquid. You will use this as syrup when you serve the terrine later.

Slice foie gras into ½ -inch slices. Using a saute pan, sear each slice for 1 minute on each side. Press the cooked foie gras into a buttered rectangular terrine mold. Repeat process until all pieces have been used. Press each layer into the mold firmly, and then after all pieces are in, Wrap mold in plastic. Put some extra weight on top of the mold to remove the air inside. Refrigerate this overnight.

For the sauce, use the port wine marinade. Put this into a saucepan and bring to a boil. Lower the heat to simmer 25 to 30 minutes until it’s reduced to ¾ the amount of liquid and has thicker syrupy consistency.

Remove terrine from the refrigerator, and serve in ½ inch slices. Serve with cornichons, bread toast and the port syrup.