Synonymous with all that is pleasurable, foie gras is the prince of gourmet foods and the heart and soul of every festive occasion. It brings new life to every festive meal. Foie gras is enjoyed on its own or together with its loyal companions: fleur de sel, stewed fruit or onion jam. Here’s a recipe to fully appreciate its taste and texture.
Serves: 6 | Preparation Time: 20 min | Refrigeration Time: 30 min
– 8 oz (225 g) torchon-style foie gras
– 1 cup (250 ml) whipping 35% cream
– 2 tbsp white port wine
– 2 cups (500 ml) pepper jelly
– 4 oz (110 g) caramel popcorn, chopped
– Salt and pepper
1. In a food processor, combine foie gras, cream and port wine for 2 minutes. Season with salt and pepper. Mix 2 more minutes or until smooth.
2. Pour mixture into a pastry bag fitted with a plain tip. Pipe into 6 small jars filling to a third of their height. Cover with one layer of pepper jelly. Add another layer of foie gras mousse and another layer of pepper jelly. Refrigerate for 30 minutes.
3. Remove jars from refrigerator. Garnish each jar with popcorn. Serve at once.
– To choose a good foie gras, you should first be aware that it must be pure foie gras, a product that is unprocessed and made only from duck or goose liver.
– Foie gras should be selected according to its appearance, smell, feel, weight and color. Top quality foie gras has no blood stains or bruising. Color is a sign of quality: pale yellow for duck and a rosé cream-white for goose.
– Foie gras is high in unsaturated fatty acids, giving it a flavor that is enhanced when accompanied by a sweet or soft white wine. Sauternes, Monbazillac, Passito di Pantelleria, Gewurztraminer, ice wine and Champagne of course are some that go extremely well with it.
This recipe comes from « Foie gras by Andrea » published in 2018 by Andrea Jourdan Éditions.