home about us products recipes restaurants links

Mousse de Foie Gras

Serves 10-12 as an hors d'oeuvre

  • 1 Artisan™ Foie Gras (Grade B or C)

  • 2 large (4 small) shallots, chopped

  • red wine

  • salt, freshly ground pepper

Slice the foie gras into ½ inch slices. Season with salt and pepper. Sauté slices in a heavy skillet over high heat for 30 seconds on each side to carmelize.

Place foie gras and juices in a dish and refrigerate until completely cooled.

Meanwhile, saute the shallots in olive oil until golden. Cover with a little red wine, and reduce. Put cooled shallots and foie gras in a food processor and process until smooth.

Season to taste, and place in a tightly covered container. Refrigerate for 24 hours. Serve cold on toasted bread, crackers, or breadsticks.

 

 

 

info email