Mousse de Foie Gras
Serves 10-12 as an hors d'oeuvre
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1 Artisan™ Foie Gras (Grade B or C)
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2 large (4 small) shallots, chopped
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red wine
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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.
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