Tags
appetizer, black truffles, bread, brunch, crostini, foie gras, foie gras pate, onions, starter, truffles, western
I’ve previously tried a foie gras pate and fried onions combinations. I just thought I’d try something one step further and use foie gras lobes and top everything with my beautiful winter black truffles ❤
Ingredients (Serves 2 pax)
4 slices of french baguette bread
2 lobes of foie gras at room temperature
1/2 a large onion
Black winter truffle shavings
Fleur de sel and black pepper
Instructions
1. Heat some oil in a frying pan on medium heat. Once the oil is hot, add the onions. Fry until golden brown and caramelized.
2. This is where I made a mistake, I used the same pan to fry the foie gras and didn’t wash it. The pan should have been dry and hot as foie gras is already oily as it is. But as I reused the pan there was some residual oil and bits of fried onion T_____T. Not that it makes much difference to the taste, it just looked bad afterwards.
3. Sear the foie gras for about 45 seconds on each side.
4. Remove from the pan and slice thickly (see above).
5. Lightly toast the baguette slices
6. Assemble your crostini! Place some of the caramelized onions on the toasted baguette, arrange the foie gras slices on it and season with fleur de sel and black pepper. For the finishing touch, just go crazy shaving the truffles all over the plate!
Its a little hard eating the crostini as bits of onion tend to fall off but its totally worth it. The fatty rich foie gras with the sweet onions and delicate aromatic truffles truly make a heavenly bite!
The High Heel Gourmet said:
I want to try this the most!
denisegan said:
For you, this would be a piece of cake ;D
The High Heel Gourmet said:
lol…frying a piece of cake will be easier. I’m in California and they ban the forced fed foie gras here 😦 At first I was glad so I can go buy foie gras without worry but once it took effect the restaurants grab ALL of the foie off the market so I can’t even find one to buy.
denisegan said:
the restaurants buy ALL of it? Can’t buy online even??? Aww man =(( Can you import it?
The High Heel Gourmet said:
I’ve heard that we can import them but from where. I don’t want to buy forced fed foie gras. I wouldn’t mind import them from France. And yes the restaurants got ALL of them (sobbing).
denisegan said:
=((( thats terrible!!! i got mine online, not sure if you can do it where you are too. but irregardless, you have really amazing food in your kitchen already. you have one very lucky family XD
The High Heel Gourmet said:
Ok…send me a link to the site. I will try. I’m in California.
denisegan said:
I don’t think the website I use delivers to california but I tried to google some websites for you to try. Not too sure if these force feed their geese but they claim to be humane. otherwise if you have a chef friend who is able to tell you where they get their supply from (or better yet if you can ride on their orders) that might work hopefully.
http://www.dartagnan.com/51177/565663/Pates-Foie-Gras-Mousse–Terrine/Individually-Quick-Frozen-Foie-Gras-Medallions-30-slices.html
http://www.hudsonvalleyfoiegras.com
http://www.labellefarms.com/about.html