Foie gras butter

Foie gras butter

By
From
Becasse
Makes
200 g
Photographer
Steve Brown

Ingredients

Quantity Ingredient
100g unsalted butter, diced
100g cooked foie gras, diced, (see note)
1 tablespoon armagnac
fleur de sel
freshly ground white pepper

Method

  1. Bring the butter and foie gras to room temperature then push them both through a drum sieve. Mix together until smooth then stir in the Armagnac and season to taste. This butter will keep for a week in the refrigerator or a month in the freezer.

Note:

  • Raw foie gras is not available in Australia, but you can purchase good quality poached foie gras from specialist food stores. Pâté de foie gras is quite different and should not be substituted in this recipe.
Tags:
restaurant
Becasse
Justin
North
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