Foie Gras Toast With Sauterne Gelée
- 1 cup Sauterne plus
- 1 tablespoon Sauterne (or other sweet late harvest dessert wine)
- 1 envelope unflavored gelatin
- 6 ounces prepared chopped duck confit
- 6 ounces chopped goose or duck foie gras
- 1 egg white
- 1/4 cup bread crumbs
- 1/2 teaspoon salt
- 1/8 teaspoon freshly-ground white pepper
- 15 slices brioche or homemade-style white bread crusts removed
- Vegetable oil or clarified butter for frying
In a small saucepan heat 1 cup of wine over medium-low heat. Remove from the heat and sprinkle the gelatin over the wine and stir to dissolve completely. Pour into a glass loaf pan or medium, shallow bowl and refrigerate until set, about 1 hour. Cut into small dice and refrigerate until ready to use.
In a food processor blend the duck confit, 4 ounces foie gras, egg white, bread crumbs, salt, pepper and remaining 1 tablespoon of wine. Pulse until the mixture forms a spreadable mousse, but is not completely smooth.
Divide the foie gras mixture among the sliced bread, spreading it evenly to the edges, then slice in half.
In a small heavy skillet, render the remaining foie gras over medium-high heat. Fry the foie gras toasts in batches, being careful not to overcrowd, coated-sides down first, until golden brown, about 1 minute on each side. Add vegetable oil as needed to keep 1/4-inch fat in the skillet for frying the toasts.
Remove the toasts, drain on paper towels and allow to cool slightly, about 30 seconds, before garnishing each toast with 1 teaspoon diced Sauterne Gelée.
This recipe yields 30 hors doeuvre, or 6 servings.