2 servings
Ingredients
6 ounces high-quality foie gras mousse (can substitute pâté)
6 pieces crisped toasts
Fig syrup for drizzling
Preparation
Place 1 ounce of foie gras mousse on each piece of toast and drizzle with fig syrup (see variations below).
Variations
Toasts
If you prefer to make the crisped toasts yourself, simply purchase a loaf of hors d’oeuvre-sized bread (about 2”x2”; these usually come in a pack), brush them with olive oil, and place on a tray in the oven until crisp. Be careful not to burn. You can also use a regular-sized loaf of square bread (choose a multi-grain), cut from corner to corner, and proceed with olive oil and baking (as shown in photo above).
Syrup
If you would like to change out the fig syrup, you can reduce ¼ cup of balsamic vinegar over a very low heat until it is the consistency of a syrup, again being careful not to burn it, and drizzle it over the final product.
You may also find other varieties of fruit syrups in your specialty store or supermarket, so a raspberry syrup would also work for this recipe (and may be more readily available).
[Chef’s Note: If you prefer to create this exactly as-is, we offer a kit from
Hudson
Valley
Foie Gras in our online boutique. The kit is entitled “Ménage à Foie,” and also contains duck prosciutto, which you can use for the Pear and Prosciutto Salad with Toasted Walnuts.]
Have questions or comments? We have a
special discussion thread in our forum
for this Valentine's Day menu (registration not required).
Photo by Kelly Cline
