Tapinella & Absinthe Foie Gras
Ingredients
- 24 oz Tapinella atrotomentosa Velvet roll-rim mushroom
- 1 lb Foie Gras package
- 3 croissants
- 2 bulbs fennel
- 6 shallots
- 8 oz butter salted
- 4 oz granulated white sugar
- 2 oz salt
- 12 oz Absinthe
- 1 c duck fat
Instructions
- Clean and dice the Tapinella atrotomentosa mushrooms. Add to a pot of boiling water and cook for 10 minutes. Strain and repeat with another boil then strain again, set mushrooms aside, discard liquid.
- Render the duck fat on low heat, add mushrooms and cook until half crisp, remove from fat, set aside.
- Slice the Foie Gras into 6 even slices and score both sides of each piece; in a hot pan sear each side until brown (about two minutes on each side), remove from pan onto paper towel lined baking pan; pat dry the top with a paper towel and sprinkle with salt, set aside.
- In a medium sauce pan, add the sugar and water and caramelize on low heat; add shallot, fennel, and half of the butter, stir well until tender. Add Absinthe, flambe, remove from heat and mount the sauce with the remaining butter.
- Strain the shallot and fennel from the liquid, reserving the Absinthe liquid in another pan; add cooked Tapinella to the liquid and stir together.
- Slice the croissants in half lengthwise and toast in an oven until brown.
- To plate: place croissant half down, top with Foie Gras, top with Tapinella Absinthe sauce. Place a pile of fennel shallot on the side.
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