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Рецепт Foie Gras Toast With Sauterne Gelee
by Global Cookbook

Foie Gras Toast With Sauterne Gelee
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  Порций: 6

Ингредиенты

  • 1 c. Sauterne plus
  • 1 Tbsp. Sauterne (or possibly other sweet late harvest dessert wine)
  • 1 env unflavored gelatin
  • 6 ounce prepared minced duck confit
  • 6 ounce minced goose or possibly duck foie gras
  • 1 x egg white
  • 1/4 c. bread crumbs
  • 1/2 tsp salt
  • 1/8 tsp freshly-grnd white pepper
  • 15 slc brioche or possibly homemade-style white bread crusts removed Vegetable oil or possibly clarified butter for frying

Инструкции

  1. In a small saucepan heat 1 c. of wine over medium-low heat. Remove from the heat and sprinkle the gelatin over the wine and stir to dissolve completely. Pour into a glass loaf pan or possibly medium, shallow bowl and chill till set, about 1 hour. Cut into small dice and chill till ready to use.
  2. In a food processor blend the duck confit, 4 ounces foie gras, egg white, bread crumbs, salt, pepper and remaining 1 Tbsp. of wine. Pulse till the mix forms a spreadable mousse, but is not completely smooth.
  3. Divide the foie gras mix among the sliced bread, spreading it proportionately to the edges, then slice in half.
  4. In a small heavy skillet, render the remaining foie gras over medium-high heat. Fry the foie gras toasts in batches, being careful not to overcrowd, coated-sides down first, till golden, about 1 minute on each side. Add in vegetable oil as needed to keep 1/4-inch fat in the skillet for frying the toasts.
  5. Remove the toasts, drain on paper towels and allow to cold slightly, about 30 seconds, before garnishing each toast with 1 tsp. diced Sauterne Gelee.
  6. This recipe yields 30 hors d"oeuvre, or possibly 6 servings.