FOIE GRAS WITH GREEN APPLE

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Remove seeds from 2 green apples without peeling them. Cut them into thin slices and pour lemon juice over. Spread a hint of honey on the top and place a slice of the block of foie gras.
Set in small dishes and enjoy a glass of sweet Bergerac wine.

CHOUQUETTES (French pastry sugar puffs) WITH FOIE GRAS

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Order some empty puffs at the bakery. Using a pastry bag, fill up the puffs with cream of foie gras.
To prepare the cream, crush or mix the content of a foie gras box together with a little cognac and sour cream, season with salt and pepper.

DISGUISED FRUITS WITH FOIE GRAS

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If you have any candied plums, dried apricots, dates or figs, do the same as for the chouquettes. Cut the long side of each fruit and garnish with the cream of foie gras, using a pastry bag. Then set in small coloured paper pans.

FOIE GRAS “SUSHIS”

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Boil 4 medium potatoes in salted water for 20 minutes. When cooled, peel and cut into rings. Then use a cookie cutter to make small circles.
Place on each of them a slice of foie gras block, add a thin slice of truffle or dried magret and a small pinch of salt flower. The potato can be replaced with a raw peeled black radish.

BRIOCHES WITH FOIE GRAS

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Buy 4 small brioches at the pastry shop. Cut off the upper part of the brioches. Make a well in the centre of each brioche and put the crumb collected in a bowl. Baste with 2 tablespoons of port and crush the crumb together with 45g of block of foie gras. Dice 75g of foie gras, spread the crumb preparation within the brioches and end with the pieces of foie gras.
Put the upper parts back on the top of the brioches and bake them in a 150°C (Th.5) oven for 5 minutes.

PIECES OF TOASTED SPICE BREAD WITH FOIE GRAS

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Use a small cookie cutter to make circles in the slices of spice bread and place 2 min under the grill.
Let cool and place on them some foie gras shavings together with some candied fruits.

GOURMET PLATE

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Prepare a plate with some foie gras dishes (block, semi-cooked, magret stuffed with foie gras, etc.) accompanied by ready-to-eat condiments such as chutneys, onion marmalade, green tomato jam, shallot jam, different varieties of breads (nut or hazelnut bread, etc.) but also with fruits such as pears, figs, apples, cranberries, grapes, etc.
This way, your guests may pick and choose!