I am following up with my duck theme for the month of December. This will be somewhat controversial, but I love Foie Gras. When I owned French 75 in Laguna Beach it was one of the most popular appetizers on the menu. It was pan seared briefly and served atop cinnamon French toast with a pan sauce of maple syrup, shallots and the render fat and garnished with Prosciutto crisps and raspberries…decadent and truth be told, I’ve made it for myself for breakfast!
But alas, California banned the sale of it several years ago so I was driven to find a replacement in order to get my duck liver fix. When visiting Paris, I so that many of the Bistros served a simple duck liver pate so I decided I’d like to come up with an elevated version of this. I decided it should be a baked mousse. I must have made a dozen versions of it before I hit the right ratio of brandy, cream, egg yolks, liver and butter. All the ingredients are blended together, finely strained, then lightly baked in individual molds that are then chilled and topped with a blackberry gelee and served with sourdough bread that is fire grilled to order and a little mound of Hawaiian pink salt and some fresh blackberries….enough to share for two…it’s good enough to not make me miss Foie Gras…..(almost)!
Valentine’s Day Feast – Let Us Handle the Cooking! 
