Foie Gras Recipe

Prepare foie gras

If using whole lobes, remove any visible veins and membranes with a small sharp knife. Chill the foie gras until very cold but pliable (about 20–30 minutes in the refrigerator) to make slicing easier.

Cook (optional gentle sear for flavor)

Heat a heavy skillet over medium-high heat until hot. Season foie gras lightly with salt and white pepper. Sear slices (about 1/2-inch thick) for 20–30 seconds per side until lightly browned but still very pink inside. Remove and cool. (Alternatively, skip searing and proceed raw for a silky mousse.)

Blend into mousse

Place foie gras pieces in a chilled food processor or blender with the heavy cream, softened butter, cognac, salt, and white pepper. Pulse until completely smooth and airy, about 1–2 minutes. Scrape down sides and blend another 20–30 seconds. Taste and adjust seasoning carefully.

Strain and chill

Pass the mousse through a fine-mesh sieve into a bowl to ensure an ultra-smooth texture. Pack into a small terrine or ramekins, cover tightly with plastic wrap, and chill in the refrigerator at least 4 hours or overnight to firm.

Cook apples

In a medium saucepan combine diced apples, water, brown sugar, apple cider vinegar, cinnamon, cardamom, allspice, and salt. Bring to a simmer over medium heat, stirring occasionally, and cook until apples are very soft and the mixture is thick, about 25–30 minutes.

Blend to butter

Use an immersion blender in the pot or transfer to a blender and puree until perfectly smooth. Return to low heat.

Add cocoa and chocolate

Whisk in the unsweetened cocoa powder until fully incorporated. Remove from heat and stir in the chopped dark chocolate until melted and glossy. Taste and adjust sweetness or spices if desired. Let cool to room temperature, then chill to thicken, about 1–2 hours.

Shave fennel

Thinly slice the fennel bulb using a mandoline or very sharp knife to create paper-thin slices. Reserve a few fronds for garnish.

Dress salad

In a small bowl combine lemon juice, lemon zest, olive oil, sea salt, and black pepper. Toss the shaved fennel and microgreens (if using) with the dressing just before serving to keep the fennel crisp.

Toast bread

Preheat oven to 400°F (200°C). Arrange sliced baguette on a baking sheet. Brush each slice lightly with melted butter or olive oil and sprinkle with a little sea salt. Toast until golden and crisp, about 6–8 minutes, turning once halfway through. Cool slightly.

Portion foie gras

Remove foie gras mousse from refrigerator. If set in a terrine, slice into 1/3–1/2-inch slices, or scoop quenelles with two spoons or a small ice-cream scoop about 1–1.5 tablespoons each.

Build crostini

Spread a thin layer (about 1 teaspoon) of chilled ganache-spiced apple butter onto each crostini. Top with a slice or quenelle of foie gras mousse. Gently place a small nest of shaved fennel on top or to the side.

Finish and garnish

Sprinkle each crostini with a pinch of fleur de sel and a crack of freshly ground black pepper. Garnish with reserved fennel fronds or micro herbs. Serve immediately so the crostini remain crisp and the foie gras is cool and luxurious against the warm bread.