Baker's foie from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 25, 2011

    pate: 6 duck or chicken livers, olive oil, 3 finely chopped shallots, 1 T thyme, 6 T butter room temp, 1/2 c cognac, 1/2 t salt. rinse livers in cold water and remove visible fat and connective tissue. heat oil, sear livers 30 sec. turn, add shallots, sear another 30 min. add thyme, sear a few seconds. remove from heat, pour off fat. add 2T butter and 1/4 c cognac. deglaze, cool 10 min and process with remaining butter and cognac, salt. pour into ramekins. cognac butter: 3 T butter room temp, 1T cognac, pinch salt. heat cognac, stir in butter and salt, pour over pate in ramekins. refrig to set. serve on crostini with jam.

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