When you order a 2 pound lobe of foie gras for six people, chances are you’ll have some extra for an experiment. For the Dec 2012 edition of the Summerville Laundry, I settled on lamb chops with seared foie gras, poached pears and red wine reduction. Nice hearty winter combination that wasn’t too filling, and allowed me to experiment with an amuse bouche.
Knowing that this crew loves foie gras, I decided on an aperitif featuring it. After having my first few ideas laughed at by my restaurant friend who got me the lobe (one included a raw oyster), I finally settled on my version of a hot toddy. I knew from the start that melting foie in the drink would be the most difficult part, but I recently had liquid foie at minibar in DC, so I knew it could be done.
Roasting, baking, broiling, over-searing, boiling, and sous vide – none of them worked. All rendered fat to some degree, but none resulted in emulsified foie gras. Light bulb. It needed to be creamy. I placed some in the cuisinart and got almost what I wanted, but it still needed liquid. And based on my clinical trials, it needs hot liquid. Cold liquid encourages the foie to stick together and have grainy texture. Hot liquid results in a whipped foie with a smooth texture. One pass thru a tamis to get the veins out, and it was ready.
6 shot glasses or saki cups
6oz Licor 43
2oz dark chocolate grated with a microplane
50 grams foie gras
1 cinnamon stick
Mix 6 oz Licor 43 and 2oz of Cognac in a sauce pan and heat to just before boiling. Add a cinnamon stick and reduce it to simmer for 30 minutes. Meanwhile, grease the tip of your finger on the foie gras and rub the rim of each glass. Dip the glass rims in the shaved chocolate. Once the mixture is properly warmed, whisk in the whipped foie gras, honey, and squeeze in the lemon juice. Strain through a china cap. Fill each cup and serve.
UPDATE: I initially forgot the honey. Recipe has been revised.