In this recipe, foie gras is completely interchangeable with duck liver, and you can choose between terrine or mousse – I prefer mousse. It is a rich and powerful dish, so the salad and marmalade are important to lighten it.
4 big / 8 small
Ingredients
Molded bread, 1 per serving
Butter for frying
Ginger marmalade
Pecans
Balsamic
Baby spinach
Foie gras (mousse)
Description:
- Cut out the desired shape on the bread.
- Fry the bread in plenty of butter.
- Place a spinach leaf on the bread.
- Spread the liver.
- Click over some marmalade.
- Top with chopped nuts.
- Drizzle over balsamic.
Pairs with:
As this is a starter, we avoid the sweet wine option and recommend champagne or a sauvignon blanc. If you want to do something different, you can take a pinot noir instead.