Foie gras and butter enriched with flavor of cloves, ginger, nutmeg and pepper
Author:Tim
Prep Time:10
Cook Time:15
Total Time:25 minutes
Yield:8 ounces1x
Ingredients
Scale
4 oz foie gras – room temperature
4 TBL unsalted butter – room temperature
3/4 tsp sea salt
1/8 tsp fresh black pepper – finely ground
1/8 tsp freshly ground whole cloves
1/8 tsp ground nutmeg
1/8 tsp ground ginger
Instructions
Use a silicone spatula to push the foie gras through a fine mesh strainer and remove any veins, blemishes or stringy tissue. Place it on plastic wrap and roll into a tight log, about 1” diameter. twist tightly to secure the ends and refrigerate until firm
Prepare an ice water bath. Bring a saucepan of salted water to a boil. Reduce heat to a bare simmer, and poach the foie gras log until it is soft and the fat is beginning to melt, about 1 minute. Transfer the foie gras log to the prepared ice water bath to cool, about 2 minutes
Place the butter with all the remaining ingredients in a food processor, remove the plastic wrap and scrape the foie gras into the food processor. Process until smooth, scraping down sides as necessary, about 1 minute.
Refrigerate briefly, about 30 minutes to firm up the butter, then transfer to plastic wrap and roll into a log. Twist to secure the ends and refrigerate until ready to serve.