Foie Gras Butter

Ben Spalding

Ben Spalding

11th January 2011

Foie Gras Butter

Foie Gras Butter

Ingredients

  • 300g cleaned Fresh foie gras lobe
  • 225g salted butter
  • rock salt to taste

Method

Put in pacojet, churn 3 times
Check seasoning
Fill 2 piping bags, squeezing all air out
Keep at 10c/14c for smooth soft texture
Refrigirate after dinner service, then re churn the next day 1 time
Keeps for 5 days