Thursday, June 3, 2010

Apricot Stuffed Foie Gras Mousse

Here we have a Foie dish we came up with for a kitchen table.
Make a very plain foie mousse and stuff it with apricot puree that's been spiced with apricot brandy. We designed the plating to look like a dessert, instead of having chocolate tuilles we used crispy duck skin, we burned sugar in the raw on top of the foie and finished up with a very tart pickled ginger foam. So you have All the elements in one dish:
Salt=Duck Skin
Sweet= Apricot Puree
Bitter= Burnt Sugar
Tart= Pickled Ginger
Umami= The Fatty Foie of course

Hudson Valley Foie Gras Mousse, Apricot Puree, Foie Powder, Duck Skin,
Pickled Ginger Foam, Lemon Balm

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