1 Cut the foie gras into pieces and blend. Then add the port wine and blend everything together until you get a fine purée.
2 Add half (0.6 cup (15 cl)) of the heavy cream and blend again. Pour this mixture into a bowl and add the remaining (0.6 cup (15 cl)) of heavy cream. Stir gently. Adjust seasoning to taste.
3 Pass this mixture through a fine-mesh strainer to remove any lumps. Pour the mixture into a whipping siphon, add 1 gas cartridge according to the siphon size, shake well and let rest for 60 minutes in the fridge.
4 In small porcelain tasting spoons, place 2 slices of smoked duck breast stuck together to form rings.
5 Fill all the rings with foie gras whipped cream. This must be done at the last minute, as the foie gras whipped cream doesn't hold for very long.
6 Decorate with dill. Serve and enjoy. Suggested beverage: Crémant de Bordeaux or Provence rosé.
A beautiful recipe that will be very welcome during the festive season. Moreover, variations are possible with slices of shellfish, Parma ham, and even truffle shavings.
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