Navettes or milk rolls with Foie Gras
Ingredients: Foie Gras - Navettes or milk rolls - Fleur de sel - Red berries
Preparation: Slice the navettes in two and toast. Put thick slices of Foie Gras, the fleur de sel and a few crushed berries on top.
Morsels with Foie Gras and asparagus mousse
Ingredients: Foie Gras - 1 bunch of green asparagus - 50 g of fromage frais - 1 tablespoon of finely chopped chervil – Mini-morsels for garnishing - Fleur de sel - Ground pepper
Preparation: Cook the asparagus for 15 min. in a large pot of salted boiling water. Strain completely in a towel and allow to cool. Mix with the chervil and fromage frais. Fill the mini-morsels with asparagus mousse, add a Foie Gras shaving, add salt and ground pepper.
Foie Gras kebabs with strawberries
Ingredients: Foie Gras - Strawberries - Lemon balm or verbena leaves
Preparation: Shape the Foie Gras into small balls using a melon spoon. Cut the strawberries in two. Remove the lemon balm leaves. Thread the ingredients on the mini-kebab sticks, alternating them. Add salt and ground pepper.
Macaroons with Foie Gras hearts
Ingredients: Foie Gras - Red berry macaroons - Tea macaroons (or other to taste) - Fleur de sel - Ground pepper
Preparation: Carefully separate the macaroon shells. Cut the Foie Gras into even slices with a cookie cutter. Carefully put a slice of Foie Gras on the lower shell, add salt, pepper and put the other half on top.
Foie Gras and mango chutney kebabs
Ingredients: Foie Gras - 1 large ripe mango - 10 cl of cider vinegar - 150 g brown sugar - 1 chopped garlic clove - 1 tablespoon of grated fresh ginger - 1 tablespoon of honey - 3 drops of Tabasco - Salt - Ground pepper
Preparation: Peel and cut the mango into small pieces; add to the pot. Add the vinegar, sugar, garlic, ginger and pepper. Add salt and pepper and cook over very low heat for 30 min., stirring often. Add the honey and allow to cool. Serve the chutney in small cups and put the Foie Gras on the side.
Foie Gras and young fennel boats
Ingredients: Foie Gras - 1 fennel bulb - Fleur de sel - Cracked pepper
Preparation: Carefully wash the fennel and trim to make small boats. Put thin slices of Foie Gras on top, add salt and ground pepper.
