Servings: 6-8

Ingredients:

  • 1 large fresh foie gras lobe
  • 1/2 c. dry, imported sherry
  • 1 pinch ground clove
  • 10 juniper berries, crushed
  • 2 shallots, minced
  • 1 T. sea salt
  • 1/2 T. ground white pepper
  • 1/2 c. heavy cream, whipped to hold soft peaks

Preparation:

  1. Trim connective tissue and blood lines.
  2. Dice and place in zipper bag with sherry, cloves, and juniper berries. Let sit in fridge 24 hours.
  3. Remove juniper and discard. Drain foie gras. Discard sherry.
  4. Preheat large sauté pan to high. Sear foie gras 45 seconds and turn with metal spatula.
  5. Add shallots, salt, and pepper. Sear 30 seconds and turn with metal spatula. Cook another 30 seconds and turn with metal spatula.
  6. Place contents of pans on baking sheet. Cool 5 minutes.
  7. Pulse foie gras in food processor 20 seconds. Add whipped cream. Pulse.
  8. Scrape contents into bowl and refrigerate overnight, wrapping after 6 hours.

Serve with toast or sliced baguette.