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Recipe for Foie Gras Club Sandwich is truly decadent!

How could you go wrong with a double decker club sandwich made with toasted brioche bread, foie gras mousse, spicy tomato jam, seared foie gras, duck bacon and pea shoots?  This recipe is very close to the original recipe which was published in Michael Ginor’s book “Foie Gras, A Passion”.  Since Hudson Valley Foie Gras now produces a delicious duck bacon, I thought this was the perfect recipe for it.  I replaced the “duck crackling” with duck bacon, and the result was heavenly.

Prepare this recipe as a main course.  It is far too rich to serve as an appetizer, and the sandwich won’t hold together if you cut everything in half.  Trust me, I tried it!

I’ve recently discovered an easy technique for cooking flash frozen foie gras, which I tried for the first time when I prepared this recipe.  If you feel so inclined, you might try this method.  Start with a cold heavy skillet.  Place the frozen slices of foie gras in the skillet.  Turn the heat to medium high and cook the foie gras in a more controlled method.  The foie gras should be golden brown on the outside and cooked perfectly medium rare on the inside.  The cooking process should take 5 – 6 minutes using this technique.  Alternatively, you can of course sear the thawed or fresh slices of foie gras in a medium hot skillet for about 30 seconds on each side.

Yield: 6 entree servings

Tomato Jam Ingredients:

1/2 cup sugar

1/2 cup balsamic vinegar

1/2 large onion, minced, about 1/2 cup

1 piece ginger,1 inch long, minced

4 tomatoes, peeled, seeded, juiced, and chopped

2 teaspooons black pepper, freshly ground

1 teaspoon cardamom

1 teaspoon coriander seeds, toasted and ground

Sandwich Ingredients:

8 ounces duck bacon

12 sliced of flash frozen portioned foie gras or fresh sliced foie gras, 2 ounces each

coarse salt

black pepper, freshly ground

1 1/2 cups foie gras mousse (pate de foie gras)

18 slices brioche, cut into rounds (fresh or toasted)

pea shoots

mustard oil

Tomato Jam: Combine the sugar and balsamic vinegar in a small saucepan and bring to a boil.  Let the mixture simmer until it thickens and caramelizes, about 10 minutes, being careful not to let it burn.  Add the remaining ingredients and cook until the mixture thickens to a jam-like consistency, 35 – 50 minutes.  Keep in mind that the jam will thicken further when it cools.  After cooling the jam, season to taste.

Duck Bacon: Saute the duck bacon in a frying pan until slightly crisp and golden brown.  Set aside.

Foie Gras: Season the foie gras with salt and pepper on both sides of each piece.  Sear the foie gras in a medium hot pan or use the technique described above starting with a cold pan and a frozen portion of foie gras.  Either way, cook the foie gras in at least two batches, set aside and drain on a paper towel.

Service and Garnish: To prepare the sandwiches, spread 2 tablespoons of the foie gras mousse on each of two brioche rounds.  Spread 1 tablespoon of jam over the mousse on each of the rounds.  Place a small handful of pea shoots over the jam covered rounds.  Top each with a slice of duck bacon, and a piece of seared foie gras.  Stack one round on top of the other and place a plain brioche round on top.  Repeat to make six sandwiches.  Garnish with mustard oil.


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