Foie Gras Mousse on Brioche With Apple Wedges

Written by
Brett Moore
Before becoming a food writer, Brett Moore earned a culinary degree and worked as a professional chef.
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Brett Moore
Updated 07/21/21
A small plate of foie gras mousse

stu_spivack / flickr / CC By SA-2.0
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 8 servings
Nutrition Facts (per serving)
495 Calories
43g Fat
22g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 495
% Daily Value*
Total Fat 43g 55%
Saturated Fat 22g 112%
Cholesterol 158mg 53%
Sodium 433mg 19%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 7g
Vitamin C 2mg 8%
Calcium 43mg 3%
Iron 3mg 15%
Potassium 115mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 (16 tablespoons) unsalted butter, soft, at room temperature

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 loaf brioche

  • 1 apple

Steps to Make It

  1. Gather the ingredients.

  2. Heat up a nonstick pan until it is very hot. Add the foie gras and sauté for about 5 minutes. Remove from heat and let cool.

  3. 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.

  4. Continue to mix until it is a smooth consistency. Taste and add salt and pepper to your liking.

  5. Put the mixture into a serving bowl. Cover with plastic wrap and chill in the fridge for at least 2 hours.

  6. Cut your brioche into slices, and toast it.

  7. Cut your apple into wedges.

  8. Serve your foie gras with the brioche slices and apple wedges.

  9. Enjoy.

Tip

For a more elegant presentation, use a cake piping bag ahead of time to swirl portions onto individual toasts.