A gifted young chef with an exceptional eye for detail, Ms.MUKTHA VANI has very good culinary knowledge and technical expertise which has set her apart from her peers. Her dedication to perfecting the craft has earned her the well- deserved title of “Chef of the Day” at IIHMCA.
INGREDIENTS:
- 15 gms Duck fat
- 180 gms Goose liver
- 25 gms Shallots
- 6 nos Garlic cloves
- 125 gms Butter
- 40 ml Cognac
- 5 gms Salt
- 5 gms Crushed black pepper
- 6 nos Baguette for serving
Method:
- Clean the liver by carefully removing the veins, marks and bitter parts, without damaging the lobes.
- Season all over with good amount of salt and pepper. Pour over half the cognac. Gently press the liver down and cover and refrigerate for 24 hrs.
- In a pot, sweat shallots in duck fat until cooked through and clear.
- Add garlic and cook through, about another minute. Season as you go.
- Remove the marinated liver from refrigerator. Add the Foie gras and cook for 2-4 minutes until soft. Add remaining cognac and cook off the alcohol, sautéing for 2 more minutes.
- Transfer the mixture to a stainless steel bowl and place into an ice bath. With a silicone spatula, stir the mixture to cool off. Once it is cold, transfer to a food processor or blender.
- Blend until smooth. Once smooth, while blending, add the butter to emulsify and become creamy. Taste for seasoning, adjust with salt and pepper if needed, and serve.
- Serve by scooping into a kernel onto the toasted Baguette slice, served on the bed of salad.
- Serve chilled as an appetizer or a canapé. The rest of the Foie gras can be set in a pate mould and store in fridge for later use.