Foie Gras (or) Pâté de foie gras is is the fattened liver of a waterfowl either duck or goose and is a popular and well-known delicacy in French cuisine. It is pronounced as "fwah grah" meaning "Fat Liver" and is mostly rich,delicate and buttery unlike that of an ordinary duck or goose liver.
IngredientsCanned Foie gras - 12 in number(14-18 ounces)Asparagus tips -24Tomatoes - 12Mustard - 1tbspArtichoke bottom cooked - 1Butter lettuce or friséeChives or Olives chopped - 2 tbspLemon juice -1/4 cupTruffle Oils - 1/2 cupOlive oil -1/2 cup [Sunflower Oil optional]Pepper powderSalt to taste
Preparations
- Blend lemon juice, mustard, and artichoke bottom until smooth.
- To the above drizzle the oils in a thin stream.
- In a bowl, mix all the other ingredients smoothly (you can also arrange them using your creativity).
- Finally add Pepper,Chives and Salt to taste