Foie Gras Butter Recipe
This recipe creates a rich and flavorful foie gras butter by rendering foie gras trimmings and blending the resulting fat with softened unsalted butter and a blend of warm spices. Ideal for enhancing various dishes, this luxurious spread offers a unique depth of flavor and velvety texture, perfect for gourmet applications.
Equipment
- 1 Small saucepan or skillet For rendering foie gras
- 1 Fine-mesh Sieve For straining rendered fat
- 1 Mixing Bowl For combining ingredients
- 1 Rubber Spatula or Whisk For mixing
- 1 Airtight Container For storage
Ingredients
Main
- 2 ounces foie gras trimmings
- 2 ounces unsalted butter softened
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1/8 teaspoon ground cloves
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon grated cinnamon
Instructions
- Place foie gras trimmings in a small saucepan or skillet over very low heat.
- Gently render the foie gras until all the fat has melted out, and the solids are crispy and golden brown, being careful not to burn them.
- Carefully strain the rendered foie gras fat through a fine-mesh sieve into a heatproof bowl, discarding the crispy solids. Let the fat cool slightly, but ensure it remains liquid.
- In a separate mixing bowl, combine the softened unsalted butter with kosher salt, ground pepper, ground cloves, grated nutmeg, and grated cinnamon.
- Gradually add the slightly cooled, liquid rendered foie gras fat to the butter mixture while continuously mixing with a spatula or whisk.
- Continue to mix until the foie gras fat is fully incorporated and the butter is homogenous, smooth, and creamy.
- Taste the foie gras butter and adjust seasoning (salt, pepper, or spices) as desired to achieve your preferred flavor balance.
- Transfer the finished foie gras butter into an airtight container or shape it into a log using parchment paper or plastic wrap.
- Refrigerate the foie gras butter for at least 1-2 hours, or until it is firm and spreadable.
- Store the foie gras butter in the refrigerator for up to one week, or freeze for longer storage.
Notes
Achieving a smooth, luxurious foie gras butter depends on careful rendering and proper emulsification. Render the foie gras trimmings over very low heat; you want to melt out the fat without burning the solids. Strain the rendered fat through a fine-mesh sieve immediately to ensure a silky texture and remove any impurities. Ensure your unsalted butter is genuinely softened, not melted, to allow for a proper, homogenous blend with the rendered foie gras fat and spices. This butter is incredibly versatile: perfect spread on warm crusty bread, melted under the skin of a roasted chicken, or as a finishing touch for pan-seared scallops. Adjust the seasoning (salt, pepper, and warm spices) to your preference, as the specific aromatics of cloves, nutmeg, and cinnamon can be quite potent.