Fois Gras Double Down

By CheeseDiva

Ingredients

• For the Crust:
• 2 cups all purpose flour
• 1 tbsp. brewer’s yeast (Optional)
• 2 teaspoons baking powder
• 2 teaspoons crushed pepper
• 2 teaspoons powdered sage
• 2 teaspoons salt
• 2 teaspoons Old Bay Seasoning
• 1 teaspoon garlic powder
• 2 cups Buttermilk
• For the Mayonnaise:
• 2 tbsp. mayonnaise
• 1 teaspoon Sriracha sauce
• 1/2 teaspoon Maggi sauce or Marmite
• For the Double Down:
• 4 slices fresh duck foie gras each 3 ounces and 3/4 inch thick
• Canola oil for deep frying
• 2 slices good quality Cheddar cheese
• 4 slices of bacon, fried until crisp
• 2 tbsp. Maple Syrup
• Sea Salt and Pepper

Details

Adapted from theravenouscouple.com

Preparation

Step 1

. First, make the crust: Sift together the flour, yeast, baking powder, pepper, sage, salt, Old Bay and garlic powder in a bowl. Keep the buttermilk in the fridge.
2. Make the mayonnaise: In a bowl, mix together the mayonnaise and the Srircha and Maggi sauces. Put the sauce in the fridge until serving.
3. Put the foie gras in the freezer 30 minutes before you are ready to cook it.
4. Put the oil to a depth of 3 inches into a deep fryer and heat to a temperature of 350 degrees. To set up the crust assembly, put the bowl containing the flour mixture on your countertop. Pour the buttermilk into a second bowl and put it alongside the flour mixture.
5. To coat the foie gras slices, one at a time, dip them into the buttermilk mixture first and then into the flour mixture. Repeat the dips a couple more times. Keep the coating soggy—you don’t want it too dry—and resist the urge to pat the slices.
6. Drop 2 coated foie gras slices into the hot oil and cook for exactly 3 minutes and 20 seconds. Drain briefly on paper towels and pat them dry. Repeat with the remaining 2 slices.
7. Lay a slice of cheese on 1 ‘patty’, place two slices of bacon on top of the cheese and spread half of the mayo on top. Top with the second patty, then plate. Repeat to build a second stack. Tope ach stack with a drizzle of maple syrup and a pinch each of crispy sea salt and pepper.