Foie Gras Butter
D'Artagnan | Yield: makes about 1 cup
This recipe is adapted from Jennifer McLagan’s excellent cookbook, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Try it spread on warm baguette, stirred into hot polenta or slathered on a ripe fig. Heaven!
- 4 ounces Foie Gras Cubes
- 4 ounces best quality unsalted butter, softened (we used Strauss Family Creamery)
- 3/4 teaspoon kosher salt
- 1/8 teaspoon finely ground pepper
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground ginger
- Leave foie gras cubes on a plate at room temperature until softened. Mash with a pastry bender or fork then remove any veins, blemishes or stringy tissue. Place mashed foie gras onto saran wrap then roll into a tight log, about ½ inch in diameter. Secure the ends. Refrigerate until firm.
- Prepare an ice water bath, set aside. Bring saucepan of salted water to a boil. Reduce heat to bare simmer. Drop in foie gras. Poach until the foie gras is soft and the fat is beginning to melt, 1 to 2 minutes. Remove and place in prepared ice water bath to cool.
- Remove plastic wrap and place foie gras in bowl of food processor. Add butter, salt, pepper, cloves, nutmeg, and ginger. Process until smooth, scraping down sides as necessary, about 1 minute. Transfer to container and refrigerate for up to one week, or freeze for several months.