Foie Gras Butter

By CheeseDiva

Ingredients

• 1 cup white wine
• 1 diced shallot
• 2 sprigs of fresh thyme
• 2 fresh bay leaves
• 1 tablespoon whole black peppercorn
• 1/4 cup heavy cream
• 1 pound unsalted butter cut into large dice
• 4 ounces diced A or B grade foie gras

Preparation

Step 1

Place wine, shallot, thyme, bay leaves, and peppercorns in a saucepot and bring to a boil. Reduce until almost dry. Add cream and reduce by 1/2. Over a medium flame, slowly add butter while constantly whisking until all the butter is emulsified. Be careful not to boil. In a separate pan, sear diced foie gras until evenly browned. Whisk rendered foie gras and rendered fat slowly into the spice-butter mixture. Salt and pepper to taste. Set aside.