Morel Foie Gras

1. 1

   Presoak the morels in the port wine.

2. 2

   Once the mushrooms are reconstituted, strain and reserve the wine.

3. 3

   Next, chop the morels into a small dice.

4. 4

   In a 4-quart saucepan over medium-high heat, render the foie gras.

5. 5

   Once rendered, add the glace de viande and reserved wine to the foie gras and reduce by half.

6. 6

   Add the morels and heavy cream to the port reduction.

7. 7

   Continue cooking until reduced by one-third.

8. 8

   Once reduced, cool and store in an airtight container in the refrigerator for no more than 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.