Whoever first had the idea to whip fatty goose liver with heavy cream, and then proceed to add a cap of hardened butter on top – I praise you.
I find myself saying so and so is my favorite food, then a minute later claiming something else is my favorite food. “Pizza,” “mashed potatoes,” “bacon,” “tacos,” “macaroni and cheese,” “oysters,” “pickles,” “queso,” “Chipotle burrito bowls” and “any cheese on the face of the earth” have come out of my mouth at some point in response to that question.
But if I’m being honest, foie gras is my favorite food of all time. I mean it.
There’s really not much you can do to make foie gras, in whatever form it comes in, better than it already is. So my idea here was to leave the mousse completely unadulterated, and treat it like a steak. So I seared it on high with an au poivre coating, which if you don’t know what that is – is just a fancy way of saying crushed black peppercorns – and it was hard not to inhale the whole thing Kirby-style.
The quality of the foie gras mousse, or any foie gras product you’re purchasing, should always be sky-high. Go ahead, skimp on the fresh shrimp for the frozen shrimp. But I’d never mess around when it comes to foie gras. With all the intense animal flavor in there, there’s not much room for error. And you don’t want to gross any other eaters who are already tentative on trying it.
Whole Foods sells a great brand – Greenwich village-based Trois Petits Cochons. But any high quality brand would be delicious here.
My next move? Making my own foie gras mousse! Stay tuned. But before I give it a go, any pointers?
I N G R E D I E N T S
Serves 4 to 6 as an hors d’oeuvre.
- 8 oz. foie gras mousse, of your choosing
- 6 to 8 teaspoons crushed black peppercorns
- Fresh parsley, for garnish
- 1 baguette, sliced on the diagonal
- Olive oil, as needed
- Salt, as needed
- Pepper, as needed
D I R E C T I O N S
- Preheat the oven to *450.
- Right from the fridge, slice the mousse in long pieces, and distribute the peppercorns evenly on one side of the mousse. Press down on the peppercorns so they embed.
- Heat 2 tablespoons of olive oil in a large skillet. Place the mousse slices in the oil, searing for 2 minutes on each side, browning the mousse slightly. Be careful when flipping, as the mousse can fall apart. Remove from the heat and set aside.
- To make the crostini, put the slices of baguette on a sheet pan and brush each piece with olive oil and sprinkle with salt and pepper. Place in the preheated oven and broil until the crostini are golden brown, about 8 to 10 minutes.
- Arrange the seared foie gras mousse on a serving plate alongside the crostini. Serve with parsley for garnish, if desired.