Adapted from Fat by Jennifer McLagan
Foie Gras Butter
About This Recipe
|This recipe appears in:||The Nasty Bits: Foie Gras Butter|
- 2 ounces foie gras trimmings
- 2 ounces unsalted butter, softened
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1/8 teaspoon ground cloves
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon grated cinnamon
Place foie gras trimmings in bowl and leave at room temperature to soften. Mash with fork, removing any veins or touch connective tissue. Place mashed foie gras on piece of plastic wrap and shape into a log 1/2 inches in diameter. Wrap tightly, twisting ends of plastic wrap to enclose foie gras, and refrigerate until firm.
Bring saucepan of salted water to a boil. Reduce heat to bare simmer. Drop in foie gras roll. Poach until the foie gras is very soft and the fat is beginning to melt, 1 to 2 minutes. Remove foie gras and place in bowl filled with ice water to chill.
Remove plastic wrap and place foie gras in bowl of food processor. Add salt, pepper, cloves, nutmeg, and cinnamon. Process until smooth, scraping down sides as necessary, about 1 minute. Transfer to container and refrigerate for up to one week, or freeze for several months.