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Foie gras on toasted bread, an elegant appetiser for New Year’s Eve

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Recipes for Intolerants, Italian Cuisine
Gluten-free recipes
Lactose-free recipes
Preparation: 01 ore 00 min
Cooking: 01 ore 00 min
Ingredients for: 4 people
5/5 (1 Review)

Foie gras on toasted bread, a gourmet idea

Today we are preparing foie gras on toasted bread, an appetiser worthy of the best restaurants, which could make a fine display on special occasions. It is recommended for “celebrations” and, especially, for New Year’s Eve lunch, when you need to make meat-based dishes. Foie gras on toasted bread is an ideal solution in this situation because it allows you to obtain the maximum scenographic effect with little effort.

Furthermore, although it takes some time, managing goose or duck liver is not as difficult as one may think. Just marinate, cook in a bain-marie, and then thoroughly mix the meat. Spreadable on toasted bread, it will have the consistency of pâté once it cools. As a result, the appetiser has a distinctive appearance, sophistication, and flavour.

Recipe foie gras on toasted bread

Preparation foie gras on toasted bread

  • To prepare the foie gras toast, proceed as follows: Clean the foie gras by first removing the skin, then the veins and membranes. To do this, you will have to open the lobes without creasing them.
  • Then place the foie gras in a food bag and enrich it with salt, sugar, and black pepper. Pour the passito wine and brandy into the bag, seal, and leave to marinate for at least twelve hours in the fridge.
  • After this period of time, remove the foie gras from the bag, drain it, and place it on a damp sheet of baking paper. Then close the ends and roll them up to form a sort of cylinder with a diameter of about 5 cm. Finally, cover with more baking paper and cling film (oven-safe).
  • After placing the cylinder into a bowl, place the bowl inside a pan. Add one litre of water to the pan, and bake at 160 degrees for eighteen to twenty minutes in a bain-marie.
  • When the cooking is done, unroll the foie gras and put it in the blender glass while it’s still hot. After that, add the butter in chunks (working it into a cream) and mix.
  • After adding salt and pepper to taste, transfer the paté to a ceramic bowl, level it, and cover it with clingfilm. To prevent the food from becoming darker during the chilling process, the film needs to be in touch with the meal.
  • Finally, let the pâté rest in the fridge for 48 hours.
  • Now spread the pâté on the toasted bread and decorate with the currants.

Ingredients foie gras on toasted bread

  • 500 gr. goose or duck liver
  • 400 ml of passito
  • 70 ml. of brandy
  • 60 gr. of clarified butter
  • 5 gr. brown sugar
  • a pinch of salt and pepper
  • baguette bread
  • currants.

Why is using a baguette preferable?

Which bread is best to use for foie gras on toasted bread? We are talking about a French specialty, so the baguette is an absolute necessity. Among other things, the baguette pairs perfectly with foie gras. Foie gras offers an intense and aromatic flavour, sometimes reminiscent of Mediterranean herbs and sometimes of moss, while baguette offers a delicate flavour compared to other types of bread, capable of enhancing intense dishes.

The baguette’s form makes it ideal for making toast; in fact, because of its tiny diameter, you can slice it to make single-serve toasts for an appetiser. This makes the recipe very flexible and works well with any kind of bread. But I would caution you against too rustic wholemeal breads, since they may “disturb” the more complex flavours of the foie gras.

A simple but powerful seal

The foie gras on toasted bread astounds with its audacious blend of flavours, which come to light particularly in the garnishing stage. The recipe, in fact, does not suggest the use of some aromatic and spicy herbs (an obvious solution), but rather of currants. These delicious red fruits have a sweet-to-acidic flavour, which enhances the complexity of the foie gras. Additionally, they are distinguished by their vivid hue, which ensures a chromatic diversity that highlights the dish’s gourmet quality.

Crostini di foie gras

It is also worthwhile to mention that currants have better nutritional value than you might think. Actually, currants are high in antioxidants, potassium, and vitamin C (which supports the immune system). Antioxidants are primarily responsible for the colour of currants, and they also have anti-cancer properties.

Even though currants are packed with nutrients, they don’t have many calories—just 40 kcal per 100 grammes. Since you only use a few grains for each toast in this recipe, it wouldn’t have been an issue anyway.

How to make the foie gras paté for toast

The recipe for foie gras on toasted bread is a little lengthy, but it’s not complicated. It also necessitates careful preparation. The first ingredient is fat liver, which can come from a duck or goose. The liver needs to be thoroughly cleansed, meaning the internal membrane and skin need to be removed. Because of this, the lobes must be opened carefully to avoid ruining them.

After that, the liver needs to be put in a bag with sugar, salt, and pepper and allowed to marinate for an entire night. After marinating, the liver needs to be drained thoroughly and rolled into a cylinder form inside two baking paper layers. This recipe calls for baking it in a bain-marie oven. To do this, it needs to be placed in a ceramic bowl that is immersed in a pan of water.

Not only that, but the liver should also be blended with butter after it is cooked, salted, and allowed to rest in the refrigerator for two days while covered with clingfilm. At this point, the foie gras is ready to be spread on the bread.

Foie gras on toasted bread FAQs

What goes well with foie gras pâté?

Foie gras pâté goes best with delicate foods. The pairing with brioche is highly popular in France, but the pairing with baguette—one of the most delicate kinds of bread ever—is even more popular.

How does foie gras taste?

The finest versions of foie gras are slightly bitter but reminiscent of aromatic herbs (sometimes associated with musk). The more ordinary versions, however, have more homogeneous and less intense notes.

Once opened, how long does foie gras last?

If refrigerated, the vacuum-packed versions can be kept fresh for up to twenty days. However, like all fresh meat, once opened, it should be consumed within a couple of days.

5/5 (1 Review)
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