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.
Sonoma Foie Gras grade “C” -approx 1 lb.
1/4 cup of red wine
1/2 teaspoon of thyme
1 medium sweet red or white onion, chopped
2 shallots, chopped
Salt and freshly ground black pepper
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.
Add red wine and reduce.
Sauté onion and shallots in the foie gras butter remaining in the pan.
Put all ingredients in food processor
Process until smooth.
Salt and pepper to taste.
Cover tightly and refrigerate for 24 hours to allow flavors to fully develop.
Serve cold spread on toasted bread, crackers or breadsticks.