Esta es una exhibición prevé de cómo se va ver la receta de 'Foie Gras Toast With Sauterne Gelee' imprimido.

Receta Foie Gras Toast With Sauterne Gelee
by Global Cookbook

Foie Gras Toast With Sauterne Gelee
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

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

  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.