If you are like me and you love foie gras, then you are sure to have some scraps of the uncooked product after you have finished cleaning it. This is especially the case when you get a lower than “B” grade of foie gras. One of my favorite things to do with foie scraps is to fold them into a terrine, the low cooking temperature prevents the fat from being rendered out, or make foie gras butter. The butter is great because of its versatility and its amazing flavor. I mean come on, its butter and foie gras! The recipe below has been adapted from the following site The Chopping Block. At the chopping block they use all foie gras, which is perfectly acceptable, but I do enjoy the flavor of the butter being substituted for half of the foie gras.
Foie Gras Shortbread
4oz Foie Gras (Chilled)
4oz Butter (Room Temperature)
1oz Balsamic Vinegar
1/8t Black Pepper (Ground)
2C AP Flour or AKI AP Flour^GF
2ea Egg Yolk
AN Flaked Salt or Sea Salt
Foie Gras Butter
- Place the foie gras and butter in a food processor and blend until smooth. This step is optional, place the butter on a sieve and press it through using a rubber spatula. This process will remove larger chunks that did not get pureed and sometimes if there are chunks of foie the fat will render out while baking and could cause the shortbread to spread into a thin mess.
If you are going to use the butter as is, I recommend using it on top of steaks and adding truffles, sea salt and black pepper. To do this, after the steps above, place the foie butter in a mixing bowl and fold in the your choice of ingredients to your liking. On a piece of plastic wrap or wax paper, scoop out the foie butter and place it on the front third of the plastic, spread it the length of the plastic, side to side, leaving two inches of plastic on both sides. Then take the end of plastic nearest you and pull it over the butter and start to roll the butter along the table in the plastic. You are essentially make a log of butter, then grab the ends and lift and roll the butter on the counter to twist of both ends. Place the butter in the fridge or freezer for later use, if freezing be sure to place it in the fridge 24 hours before use.
Foie Gras Shortbread
- Place the foie gras butter into the bowl of a stand mixer with the sugar, balsamic, and black pepper. Cream until well combined.
- Add the flour to the mixing bowl and carefully mix until well combined, you will need to scrape the bowl to ensure an even mixture.
- Remove the dough from the bowl, wrap in plastic, and place in the fridge to chill.
- After a few hours, or when ready to use, remove the dough from the fridge and let it sit at room temp for 30 minutes before rolling. Pre-heat an oven to 325°F
- Roll the dough to the desired thickness and cut to fit the dish it will be served with.
- Beat the two egg yolks then place the dough onto a parchment lined baking sheet and brush with the egg. Sprinkle with the sea salt or flaked salt and bake for approximately 20 minutes, may take longer in conventional ovens.
The foie gras shortbread cookies go great on Caesar salads or on their own.