Foie gras butter

Foie gras butter

By
From
French Lessons
Makes
200 g
Prep
20 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
100g unsalted butter, diced
100g cooked foie gras, diced
splash armagnac
salt
pepper

Method

  1. Put the butter and foie gras in a bowl, cover with plastic wrap and leave in a warm place to soften (do not allow to melt).
  2. Push through a fine sieve into a bowl. Add the remaining ingredients. Use a wooden spoon and mix well to combine.
  3. Roll the butter in baking paper to a sausage shape, twist the ends securely and chill until required. The butter will keep in a sealed container in the refrigerator for 2 weeks or up to 3 months in the freezer.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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