Food Network: Foie Gras Toast with Sauterne Gelee

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Foie Gras Toast with Sauterne Gelee
Recipe courtesy Emeril Lagasse, 2000

Ingredients
1 cup plus 1 tablespoon Sauterne or other sweet late
harvest dessert wine
1 envelope unflavored gelatin
6 ounces prepared chopped duck confit
6 ounces chopped goose or duck foie gras
1 egg white
1/4 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon white pepper
15 slices brioche or homemade-style white bread, crusts removed
Vegetable oil or clarified butter, for frying

Directions
In a small saucepan heat 1 cup of wine over medium low
heat. Remove from the heat and sprinkle the gelatin over the wine and stir to
dissolve completely. Pour into a glass loaf pan or medium, shallow bowl and
refrigerate until set, about 1 hour. Cut into small dice and refrigerate until
ready to use.

In a food processor blend the duck confit, 4 ounces foie gras, egg white, bread
crumbs, salt, pepper and remaining 1 tablespoon of wine. Pulse until the mixture
forms a spreadable mousse, but is not completely smooth.
Divide the foie gras mixture among the sliced bread, spreading it evenly to the
edges, then slice in half.

In a small heavy skillet, render the remaining foie gras over medium high heat.
Fry the foie gras toasts in batches, being careful not to overcrowd, coated sides
down first, until golden brown, about 1 minute on each side. Add vegetable oil as
needed to keep 1/4-inch fat in the skillet for frying the toasts. Remove the
toasts, drain on paper towels and allow to cool slightly, about 30 seconds, before
garnishing each toast with 1 teaspoon diced Sauterne Gelee.