Foie Gras Toast with Sauterne Gelee Recipe

Name: Foie Gras Toast with Sauterne Gelee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 1 tablespoon Sauterne or other sweet late harvest dessert wine; 1 envelope unflavored gelatin; 6 ounces prepared chopped duck confit; 6 ounces chopped goose or duck foie gras; 1 egg white; 1/4 cup bread crumbs; 1/2 teaspoon salt; 1/8 teaspoon white pepper; 15 slices brioche or homemade-style white bread, crusts removed; Vegetable oil or clarified butter, for frying

Servings: persons

1 cup plus 1 tablespoon Sauterne or other sweet late harvest dessert wine
1 envelope unflavored gelatin
6 ounces prepared chopped duck confit
6 ounces chopped goose or duck foie gras
1 egg white
1/4 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon white pepper
15 slices brioche or homemade-style white bread, crusts removed
Vegetable oil or clarified butter, for frying

1
In a small saucepan heat 1 cup of wine over medium low heat.
2
Remove from the heat and sprinkle the gelatin over the wine and stir to dissolve completely.
3
Pour into a glass loaf pan or medium, shallow bowl and refrigerate until set, about 1 hour.
4
Cut into small dice and refrigerate until ready to use.
5
In a food processor blend the duck confit, 4 ounces foie gras, egg white, bread crumbs, salt, pepper and remaining 1 tablespoon of wine.
6
Pulse until the mixture forms a spreadable mousse, but is not completely smooth.
7
Divide the foie gras mixture among the sliced bread, spreading it evenly to the edges, then slice in half.
8
In a small heavy skillet, render the remaining foie gras over medium high heat.
9
Fry the foie gras toasts in batches, being careful not to overcrowd, coated sides down first, until golden brown, about 1 minute on each side.
10
Add vegetable oil as needed to keep 1/4-inch fat in the skillet for frying the toasts.
11
Remove the toasts, drain on paper towels and allow to cool slightly, about 30 seconds, before garnishing each toast with 1 teaspoon diced Sauterne Gelee.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup plus 1 tablespoon Sauterne or other sweet late harvest dessert wine, 1 envelope unflavored gelatin, 6 ounces prepared chopped duck confit, 6 ounces chopped goose or duck foie gras, and more.

Yes, Foie Gras Toast with Sauterne Gelee falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Foie Gras Toast with Sauterne Gelee

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