4
Medium
By Greg Doyle, Grant King and Katrina Kanetani
Published 2008
First prepare the vinaigrette. This is not an emulsified dressing, so combine all the ingredients and refrigerate for 1 day before use (this is not essential, but the French shallots will mellow out the rawness of the vinegar after some time together).
Next make the foie gras mousse. Make sure the foie gras and butter are at room temperature. Blend the foie gras, butter
Advertisement
Advertisement