Foie Gras Mousse

Foie Gras Mousse

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Foie Gras Mousse

Makes 2-4 Servings

This recipe is a good way to make use of cheaper lower grade C foie gras or the various bits left over from cooking with higher grade lobes.

Foie Gras Mousse
INGREDIENTS
  • 1/2lb Grade C Foie Gras (room temperature, cleaned and de-veined)
  • 1 Shallot
  • 1 tsp Ras el Hanout Spice Blend
  • 2oz Rendered Foie Gras Fat (from searing or rendered from pieces over medium-low heat)
  • 2 Cups Whole Milk
  • 1/4 Cup Heavy Cream
  • Salt & Pepper

DIRECTIONS

1

Pre-heat your oven to 325°F.
2

Sweat the shallot with half of the rendered foie gras fat and ras el hanout.
3

Place the foie gras in a blender with sweated shallots and milk. Puree until smooth.
4

Add the cream and briefly blend to mix. Do not over mix.
5

Season with salt and pepper to taste.
6

Divide the mixture between four 12oz mason jars.
7

Place the jars into a 4 inch deep oven safe pan or pot. Fill the pan/pot with water up to midway up the jars.  Remove jars and bring the water to a boil and place the pan in to the pre-heated over.  Carefully place the jars into the water and bake for 15-20 minutes.
8

Remove the jars from the hot water and cool them in your fridge until they’ve solidified.
9

Top each with a thin layer of rendered foie gras fat. Store for up to two weeks (the color of the mousse may change slightly over time due to oxidation).
10

Serve with toast, jams, and/or fruit or vegetable pickles.

Recipe by Jake Vorono

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