Mousse of Foie Gras
Serves six to eight as an hors d’oeuvre
Mousse is a popular appetizer, and delicious way to use foie gras grade “C”. To develop my recipe I experimented with a chicken liver recipe. My panel of critics – family and friends, and customers who have attended the food and wine tastings in which I have presented my mousse – helped me decide when I had achieved just the right balance.
INGREDIENTS
Sonoma Foie Gras grade “C”
½ teaspoon thyme
1 medium sweet red or white onion, chopped
2 shallots, chopped
Salt and freshly ground black pepper
PREPARATION
Slice foie gras in ½” slices.
Sprinkle with thyme.
Sauté in a heavy sauté pan over medium heat one minute on each side.
Remove foie gras from pan.
Sauté onion and shallots in the fat remaining in the pan.
Cool slightly.
Put all ingredients in food processor.
Process until smooth.
Salt and pepper to taste.
Cover tightly and refrigerate 24 hours.
Serve cold spread on crackers, bread or breadsticks.