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Ingredientes
- 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
Direcciones
- 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.
- 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.
- Divide the foie gras mix among the sliced bread, spreading it proportionately to the edges, then slice in half.
- 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.
- 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.
- This recipe yields 30 hors d"oeuvre, or possibly 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 6 servings | |
| Calories 43 | |
| Calories from Fat 11 | 26% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 243mg | 10% |
| Potassium 65mg | 2% |
| Total Carbs 4.08g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.08g | 1% |
| Protein 3.7g | 6% |
