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Foie Gras Ganache Recipe

By Marcus Samelsson | June 11, 2010

Photo: ultierior epicure

As a special thank you, I wanted to share my recipe for the foie gras ganache I prepared on the Top Chef Masters finale.

When I was 21 years old, I apprenticed at Georges Blanc in Vonnas, about an hour outside of Lyon. The farmer would come twice weekly with a truck full of truffles and foie for us to use on our menu. The farmers in Vonnas are nothing like farmers here. They were real characters and had a French aesthetic, right down to their perfectly knotted scarves.

We then let the foie sit at room temperature before we cleaned it with the back of a spoon. We would then make it into a terrine.

When I came to America, I thought it was interesting that people seared their foie gras here then served it on toast with mango or fig. In Europe, you ate foie the way we served it at Georges Blanc, a terrine, or out of a can. My family ate it from the can. It wasn’t the best but we loved it.

In New York, I wanted to make a signature foie gras dish. First I tried a foie gras pancake but that didn’t quite work. Then I toyed with the idea of making a foie gras cake. Instead of regular flour, I used almond flour to make it sweet. Texture is everything so I baked it in high heat to make it firm outside and soft inside. I used less and less eggs every time until it came out perfect.

It took years to get the recipe right and even now, it can be a very temperamental recipe to produce.

For the finale, I made several batches because stakes were high and I wanted it to be perfect for the judges.

Note: You can prepare this recipe with duck or chicken liver; whichever is easier for you to source

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