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Make this exquisite recipe for an appetizer, it is a decadent treat and will be remembered fondly by everyone who partakes of it for a long time! Just a few ingredients (although pricey) are quick and easy to prepare for this creamy, buttery hors d'oeuvres!
A bonus recipe included, Foie Gras With Boletus Edulis!
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❤️About Foie Gras and Truffles
Truffles and foie gras made from a duck or a goose are expensive delicacies and are usually reserved for fine dining and special occasions.
There are hundreds of truffle species around the world, but only about seven of these species are edible. More detailed information at: What are truffles?
In North America they are found in a few specific locations growing naturally. There are also farms raising truffles for consumer consumption.
Therefore, just like wild mushrooms it is only safe to forage for wild Truffles if you have the training and expertise to know what type is safe to consume.
Please choose your truffles wisely and enjoy!
📋Ingredients
Purchase the foie gras with truffles mixed in already as this will be a more economical way to get these two ingredients together. You may wonder too just how little truffle has been added to the pate meat but, its flavor contribution will be unmistakable.
Many people like to have a little sweet with this luscious savory appetizer, that's where fig jam and ginger bread come into the dish:
- foie gras with truffles
- fig jam
- gingerbread
- cognac or dry red wine
See recipe card for quantities.
🔢Instructions
Begin to prep this recipe 24 hours ahead of time by mixing the primary ingredients, of which there are only a few, by gently folding them together.
Then letting them mingle in the fridge for up to 24 hours until one hour before you are ready to serve them is best.
At this time again using the folding method, add in the last half of the cognac carefully and place it back in the fridge for an hour.
🔄Substitutions
- Duck or Goose foie gras will work well here.
- Gingerbread is recommended here - but use any type of canape crackers, French baguette, brioche toast or any bread type you like.
- Cognac or Dry Red Wine - replace carefully as this will affect the flavor of your finished product. Choose a fruit wine or flavored vinegar.
- Figs can be swapped with other favorite fruits.
🙌Variations
There are many ways to change up this recipe to better suit your needs.
- Stack the bread pieces - for single servings, cut 2 small shaped breads about 2 inches in diameter, then lay one on top of the other in a staggered pattern, then carefully cut a piece of the meat slightly smaller and place on top. Garnish with a dob of fig jam. Place one on a plate for each guest.
- To serve as a canapé - cut a variety of small shaped bread, about 1 to 1 ½ inches in diameter and place a piece of gras cut in the same shape directly on top of each bread and garnish with a dob of fig jam. Arrange on a buffet plate and let your guests help themselves.
- Bread shapes - cut whatever shape takes your fancy, for examples, hearts, diamonds, stars, hexagons, ovals, tear drops, circles, squares, triangles, flower heads.
You might like to try Foie Gras Potato Stacks too!
🍴Equipment
I like to use a cookie cutter to shape the gingerbread or other special bread to make the dish look amazing. I purchased this cute set from Amazon because it was very reasonably priced and had a great selection of shapes (I listed all of them above!) that I use to make shapes from vegetables, cheese, pastry dough, and many other foods.
❄️Storage
Store any leftover foie gras in an airtight container in the fridge for up to two days. It can be frozen for a year. If you are freezing divide it up into the shape you will likely want to use it. For example if you like to pan fry your paté then freeze it in the thickness you would use, as foie gras can be pan seared from frozen.
💡Top tip
It is important to use a folding method to blend the ingredients together don't stir to mix them to prevent the finished dish from being "flat".
❔FAQ
In the past it was made by force feeding the birds which causes their livers to grow large. Today the farms in the United States and some in Europe have developed humane ways of raising these fowl that is in alignment with their natural life habits.
In English it means "fatty liver."
👩🏻🔬 FOOD SAFETY
- When serving appetizers it is easy for the time to pass and for some foods to be left out at room temperature longer than they should. Meat, eggs and dairy should not be out longer than 2 hours at room temperature.
- A chilled veggie tray can help with this as they are made to hold ice or come with a freezer pack to keep food cool while sitting out.
More Tasty Appetizers
Print📖 Recipe
Duck Foie Gras With Truffles
- Total Time: 24 hours 5 minutes
- Yield: 2-4 1x
Description
Make this exquisite recipe for an appetizer, it is a decadent treat and will be remembered fondly by everyone who partakes of it for a long time!
Ingredients
- ⅔ cup of duck mixed with truffle
- a little salt
- a little freshly ground white pepper
- 1 ounce of cognac or dry red wine
Instructions
- Place the foie gras with truffles spread in a warm glass bowl, with the salt, pepper, and half the cognac.
- Fold gently together, fill serving dish, and place in the fridge for 24 hours.
- About an hour before serving gently mix in the rest of the cognac.
- Place back into the fridge until ready to serve.
- Serve with different types of bread: French, brioche, bruschetta, crostini, or crackers.
- For variety add a sweet option to your savory selection with fig jam or finely chopped figs to sprinkle on top.
- Prep Time: 5 minutes
- Rest Time: 24 hours
- Category: appetizer
- Method: mix
- Cuisine: French
A Bonus Recipe
Print📖 Recipe
Foie Gras With Boletus Edulis
- Total Time: 10 minutes
- Yield: 2-4 1x
Description
A lovely, delicious appetizer or light lunch with fresh zucchini and luxurious foie gras with a fancy mushroom mix of boletus edulis. Superb!
Ingredients
- 1 zucchini about 6 inches/15 centimeters long
- 1 tablespoon olive oil
- salt for sprinkling
- ⅔ cup foie gras mixed with boletus edulis, or purchase each separately and mix together
- tomato jam
- chopped chives enough to garnish
Instructions
- Turn oven on to 225°F/110°C/Gas ¼
- Cut off both ends of the zucchini, then slice into about ¼ inch/5 millimeters thick planks.
- On a cooking sheet lined with parchment, lay each zucchini plank with space between each plank.
- Season each plank with salt and olive oil.
- Bake for 10 minutes.
- Cut a slender sheet of foie gras with boletus edulis ½ inch/1 centimeter thick if firm enough to cut and lightly fry in a non-stick fry pan with a little olive oil on high for 2-3 minutes on each side. (If the foie gras with boletus edulis is not firm enough to slice, skip this step.)
- Put tomato jam on a plate. Place a plank of zucchini on top of the jam.
- Add the fried foie gras with boletus edulis on top of the zucchini or spread on top of zucchini plank if not firm enough to fry.
- Next, add another plank of zucchini.
- Top with finely chopped chives.
- Another layer of zucchini and foie gras with boletus edulis can also be added before sprinkling with chopped chives.
- Prep Time: 10 minutes
- Category: appetizer
- Method: stove top/oven
- Cuisine: French
Food safety
These recipes are made with an organ meat, liver, and need to be kept at a safe temperature as all foods do. Don't leave these dishes out on your buffet table longer than 2 hours before consuming or placing back into the refrigerator.
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