How do you serve foie gras mousse?

All of our ready-to-eat foie gras is delightfully versatile. Serve it simply with toasted brioche and a sprinkling of flake salt, on a hunk of baguette with fig jam, or on a slice of crisp apple. Use a small piece to enrich a pan-sauce or top a hot steak with a generous slice for an indulgent treat.

What is foie gras mousse?

listen), French: [fwa ɡʁɑ]; French for ‘fat liver’) is a specialty food product made of the liver of a duck or goose. Foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak.

What do you use foie gras with?

Foie gras combines very well with farmhouse bread, sandwich bread, brioche and canapé crackers. You can toast them for more flavor. If you like sweet and savory combinations, we recommend serving it with a bread containing fruit and/or nuts. But don’t try to spread the foie gras: place it gently on the bread.

How do you serve Torchon of foie gras?

Foie gras terrine or torchon should be served chilled with slices of crusty peasant-style bread, baguette, toasted brioche, cranberry walnut loaf, and any fruit compote or chutney to complement the creamy, fatty flavor. Both benefit from a sprinkling of coarse fleur de sel.

How long does foie gras mousse last?

Fresh foie gras has a refrigerator life of 3 weeks, unopened (two days after opening). Frozen Foie Gras can keep for up to one year, but the flavor will not be as good when thawed. Fully cooked prepared products like mousses, blocs, and pates can last in the shelf for a few years (check labels).

Can you eat foie gras medium rare?

Perfectly seared foie gras should be crisp and well-browned on the exterior, with a medium-rare center that is just beginning to soften, almost custard-like in texture. Their jamminess and rich flavor go perfectly with the unctuous qualities of foie gras.

Can you use tinned foie gras for Mousse?

By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits. As for the truffle, fresh black is not required.

What to make with foie gras and truffles?

Consider denting the budget with a foie gras and truffle indulgence for two. By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits.

What’s the best way to cook foie gras?

Foie Gras with Black Truffles. The foie gras was mi-cuit, meaning it was just partially cooked (to between 175°F and 200°F, or 80°C to 90°C), which is considered the best way to preserve foie gras, so only the finest quality livers are used.

What kind of wine do you use for foie gras?

Ingredients 4 ounces prepared foie gras: canned mousse or torchon ½ cup dry red wine ½ tablespoon unsalted butter or duck fat 2 tablespoons minced shallots ½ cup chicken stock Salt and ground black pepper ½ teaspoon dried thyme ½ ounce, or more, tinned black truffle, sliced thin, juice reserved 4 ounces pappardelle