ry smooth and elastic. (For best results, use standard mixer
nd pepper. Sear scallops and foie gras in hot pan with a
d toast in the oven for approximately 10 minutes or
Salt and pepper the foie gras.
Heat 1.5 TBS
n both sides of the foie gras and keep at room temperature
For the honey-cashew butter:
Let the foie gras stand at room temperature for 30 minutes before cooking.
n volume.
Season the foie gras with salt and pepper and
br>Rub a tablespoon of foie gras pate together with a tablespoon
Fill each date half with heaping 1/2 teaspoon foie gras.
Arrange filled dates on platter.
(Can be prepared 3 hours ahead. Cover and chill.)
Sprinkle each date with salt and parsley.
Combine blood orange zest and juice in a small saucepan over medium heat. Stir in sugar until dissolved. Bring to a boil, stirring frequently. Reduce heat to low and simmer, stirring occasionally, until mixture thickens into a syrup, about 10 minutes. Remove from heat and let coulis cool, about 5 minutes.
Spread cooled coulis over toasted baguette slices. Spread foie gras on top.
alt and pepper and saute for 5 minutes or until translucent
lace in refrigerator to marinate for 1 hour.
Gently fry
hallots and cook, stirring often, for 5 minutes or until softened
moke flavoring. Add breasts, marinate for length of time duck legs
y immersing in lukewarm water for 20-25 minutes. Wash mushrooms
he Wellingtons.
Reserve marinade for sauce.
Mince mushrooms in
ousse.
Save remaining mousse for another use (make sure to
he middle, garnish with the foie gras slices and finely slice the
f water to boil for ravioli.
For the Filling.
Rinse