Ingredients

Mousse:
1 lb Foie Gras
½ tbsp Salt
¼ tbsp Curing Salt
½ tsp Sugar
¼ tsp White Pepper
1 tsp Madeira
½ tsp Cognac

methods

Bring foie gras to room temp;

Separate lobes and remove the main veins;

Season foie grass with dry ingredients;

Place and vac bag with booze and marinate for 24 hours;

Sous vide 140°F for 10 minutes;

Place in ice bath to set a little;

Pass through tamis;

Whip over ice bath until re emulsified;

Check seasoning and pipe into molds

Borek Tube:
Brick Pastry
Egg White

Cut rectangle and brush with egg white;

Roll around stainless steel cylinder;

Deep fry till crisp and slide off;

Fill with foie gras mousse

Go Back