liver foie gras mousse (pâté)
(1 rating)
Foie gras literally translates as fat liver. Made from duck and/or geese livers. Try this easy treat for your next cocktail party. (Author:Andrew Zimmern)
(1 rating)
yield
6 -8
prep time
1 Hr
cook time
15 Min
Ingredients For liver foie gras mousse (pâté)
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1 largefattened duck or goose liver
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1/2 cdry, imported sherry
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1 pinchground cloves
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10juniper berries crushed
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2shallots, minced
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1 tspsea salt
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1/2 Tbspground white pepper
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1/2 cheavy cream, whipped to hold soft peaks
How To Make liver foie gras mousse (pâté)
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1Trim connective tissue and blood lines. Dice and place in zipper bag with sherry, cloves, and juniper berries. Let sit in fridge 24 hours.
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2Remove juniper and discard. Drain foie gras. Discard sherry.
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3Preheat large sauté pan to high. Sear foie gras 45 seconds and flip. Add shallots, salt, and pepper. Sear 30 seconds and flip. Repeat. Spill contents of pans on baking sheet. Cool 5 minutes.
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4Pulse foie gras in food processor 20 seconds. Add whipped cream. Pulse. Scrape contents into bowl and refrigerate overnight, wrapping after 6 hours.
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5Serve with toast or sliced baguette. Serves 6–8 as an hors d'oeuvre.
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