Deck The Halls, Foie Gras La La La!

The December holidays are fast approaching, and many of our readers may be wondering what they can add to their seasonal menus to spice up their annual family gatherings.

Look no further than foie gras, the French delicacy made from the fattened liver of a duck or goose. This rich, buttery, delicate food is considered a luxury dish and is typically saved for special occasions, namely Christmas or New Year’s Eve, so it is most often associated with the holiday season. It is usually served whole, prepared into a mousse or paté, or served alongside another food item, such as steak or bread.

Today we’re bringing you one delicious way you can incorporate foie gras into your holiday festivities.

Parmentier with Foie Gras

Parmentier is a French dish made with mashed or baked potato and other toppings such as diced meat and vegetables. Here’s how to make Parmentier with foie gras – a sophisticated spin on a traditional French meal.

©Cuisine Actuelle

Serves: 4 | Time: 50 minutes

Ingredients

  • 28 ounces of Ratte potatoes
  • 9 ounces of foie gras
  • 6 ounces of Paris mushrooms
  • 5 sprigs of rosemary
  • 1 shallot
  • 1 clove of garlic
  • 4 tablespoons of butter
  • Olive oil
  • Salt
  • Pepper


Directions

  1. Immerse the Ratte potatoes in boiling water for 15 to 20 minutes. With the tip of a knife, check that the potatoes are well-cooked through the center.
  2. Drain and peel the potatoes.
  3. Wash the mushrooms, cut them into pieces, and fry them in olive oil with chopped shallot and garlic. Season to your liking.
  4. Cut 4 slices of the foie gras, then cut the rest into cubes.
  5. Chop up the rosemary.
  6. Add the diced foie gras and half of the rosemary to the mushroom and onion mixture, away from the heat.
  7. Stir in the other half of the rosemary and the butter to the mashed potatoes.
  8. To make the small pies: spread the mashed potatoes in a circle, and press them flat. Cover with the mixture of mushrooms and diced foie gras, and add a second layer of mashed potatoes. Place a circular slice of foie gras on top and garnish with rosemary.

 

 

Comments are closed.