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stu_spivack / flickr / CC By SA-2.0
This very simple recipe combines the luxurious fattiness of foie gras with the tartness of apple brandy. It is a divine combination that is sure to be a party favorite.
The cheaper grade B foie gras is perfectly suitable for this recipe. You may even use the canned foie gras, although there is a definite loss in flavor.
Ingredients
- 8 Ounces Fresh Foie Gras (Grade B, cut into 1-inch pieces, vein removed)
- 1/4 Cup Pomme de Vie (Apple Brandy)
- 8 Ounces Unsalted Butter (room temperature, soft)
- Salt & Pepper (to taste)
- 1 loaf of brioche
- 1 apple
Steps to Make It
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Gather the ingredients.
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Heat up a non-stick pan until it is very hot. Add the foie gras and saute for about 5 minutes. Remove from heat and let cool.
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Put the foie gras into a food processor fitted with the chopping blade. With the processor running at a low speed, slowly add the brandy and softened butter.
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Continue to mix until it is a smooth consistency. Taste and add salt and pepper to your liking.
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Put the mixture into a serving bowl. Cover with plastic wrap and chill in the fridge for at least 2 hours.
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Cut your brioche into slices, and toast it.
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Cut your apple into wedges.
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Serve your foie gras with the brioche slices and apple wedges.
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Enjoy!
Tip
For a more elegant presentation, use a cake piping bag ahead of time to swirl portions onto individual toasts.
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