Name: Foie Gras Mousse, Roasted Peaches, Pickled Onions and Brioche
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 ¼ cup (875 mL) all-purpose flour; 1 tsp (5 mL) salt; 5 eggs; ⅓ cup (80 mL) milk, warm; 2 Tbsp (30 mL) dry active yeast; ⅓ cup (80 mL) sugar; 1 cup (250 mL) butter, small cubes; 1 egg yolk; 2 Tbsp (30 mL) water; 8 ½ oz (250 g) foie gras, cleaned and de-veined, sliced ¾-inch (2 cm) thick; 1 cup (250 mL) shallots, sliced ⅛-inch (3 mm) thick; 1 tsp (5 mL) thyme, chopped; 2 Tbsp (30 mL) honey; 1 Tbsp (15 mL) salt; 1 tsp (5 mL) black pepper; ¼ cup (60 mL) brandy; ⅓ cup 35% cream; 15 chervil leaves; 2 peaches, pitted and cut into wedges; ¼ vanilla bean, scraped; 2 Tbsp (30 mL) sugar; ½ cup (125 mL) white wine; ¼ vanilla bean, scraped; 3 Tbsp (45 mL) sugar; 1 cup (250 mL) peach, pitted, medium dice; 2 shallots, sliced on mandolin 1/16-inch (1 mm) thick; ¼ cup (60 mL) rice vinegar; 1 Tbsp (15 mL) sugar

Foie Gras Mousse, Roasted Peaches, Pickled Onions and Brioche

Yields

4 servings

A gourmet, elegant dish made to shine on any table.

Courtesy of Chef Matthew Stowe

ingredients

Brioche

3 ¼

cup (875 mL) all-purpose flour

tsp (5 mL) salt

eggs

⅓

cup (80 mL) milk, warm

Tbsp (30 mL) dry active yeast

⅓

cup (80 mL) sugar

cup (250 mL) butter, small cubes

egg yolk

Tbsp (30 mL) water

Foie Gras Mousse

8 ½

oz (250 g) foie gras, cleaned and de-veined, sliced ¾-inch (2 cm) thick

cup (250 mL) shallots, sliced ⅛-inch (3 mm) thick

tsp (5 mL) thyme, chopped

Tbsp (30 mL) honey

Tbsp (15 mL) salt

tsp (5 mL) black pepper

cup (60 mL) brandy

⅓

cup 35% cream

chervil leaves

Roasted Peach

peaches, pitted and cut into wedges

vanilla bean, scraped

Tbsp (30 mL) sugar

Peach Puree

cup (125 mL) white wine

vanilla bean, scraped

Tbsp (45 mL) sugar

cup (250 mL) peach, pitted, medium dice

Pickled Shallots

shallots, sliced on mandolin 1/16-inch (1 mm) thick

cup (60 mL) rice vinegar

Tbsp (15 mL) sugar

Ingredient Substitution Guide

directions

Step 1

In the bowl of a stand mixer, add flour, salt and eggs.

Step 2

In a small bowl, combine warm milk, yeast and sugar, allow yeast to activate for 5 min.

Step 3

Once mixture becomes a frothy, add to flour and beat with dough hook 6-8 min.

Step 4

Add butter with machine running, being sure each cube is fully incorporated before adding the next.

Step 5

Once all butter is added, beat dough additional 3 min.

Step 6

Place dough in a clean bowl and cover with plastic wrap, leave at room temperature for 1 hour.

Step 7

Punch down dough, wrap again and chill overnight.

Step 8

Portion dough into small loaf pan 9”x 5” (22cmx 12cm), place in warm area until doubled in size.

Step 9

Whisk egg yolk and water. Brush loaf with egg wash and bake 375ºF (190ºC) for 30 min. until golden brown.

Step 10

Heat large sauté pan on high. Sear foie gras 1 min. each side. Remove from heat, place slices onto tray and chill in fridge. Reserve fat.

Step 11

Return pan to heat and sauté shallots and thyme in 1 tbsp. (15ml) of foie gras fat for 8 min.

Step 12

Add honey, salt and pepper, cook 3 min.

Step 13

Deglaze with brandy, simmer, reduce by half.

Step 14

Add cream and reduce by half again.

Step 15

Puree foie gras and cream mixture in food processor until smooth, chill 45 min. or until firm.

Step 16

Combine vanilla seeds and sugar.

Step 17

Fold sugar mixture into peaches, place on parchment lined sheet and roast at 400ºF (205ºC) for 5-7 min. Remove from oven and cool in fridge.

Step 18

Combine all ingredients in medium sauce pot and simmer over med heat for 20 min. until tender.

Step 19

Place in blender, puree until smooth, store in a small container and cool completely.

Step 20

Step 21

Combine all ingredients in a bowl. Leave to brine for 2 hours, strain, discard liquid.

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