FOIE GRAS PARFAIT
Serves 12
Preparation: 10 minutes - Cooking time: 15 minutes
INGREDIENTS
- 1 shallot, chopped
- 1 garlic clove, crushed
- 1 sprig thyme
- 30 ml (2 tbsp.) Mycryo Cacao Barry cocoa butter or canola oil
- 300 gr (10 oz) Rougié foie gras nuggets, raw
- 250 gr (9 oz) poultry livers
- 400 gr (13 1/2 oz) unsalted butter
- 5 eggs
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 100° C (200° F).
- In a hot skillet, sauté the shallot, garlic and thyme sprig in a little fat. Season with salt and pepper and deglaze with the ice cider. Set aside.
- Using a food processor, blend the foie gras and chicken livers with the contents of the frying pan, butter and eggs.
- Strain the mixture through a chinois or sieve and fill into Masson jars or ramekins. Cover with cling film, place on a baking sheet and bake for 15 minutes, depending on the size of the container.
- Leave to cool in the fridge.
