Foie Gras Mousse, Orange-Bacon Jam, Sweet Pumpernickel, Valencia Powder

Foie Gras Mousse, Orange-Bacon Jam, Sweet Pumpernickel, Valencia Powder

YIELD 4 servings

 

INGREDIENTS

FOR THE FOIE GRAS MOUSSE:

FOR THE ORANGE-BACON JAM:

FOR THE VALENCIA ORANGE DUST:

  • Zest from two Valencia oranges
  • 1 teaspoon raw sugar

FOR SERVING:

  • 4 slices pumpernickel or brioche (cut into 1×1-inch squares)

 

NOTE: Instead of making foie gras mousse, you can also purchase this from a specialty grocery store (approximately 1/2 ounce per person)

PREPARATION

FOR THE MOUSSE:

1. Temper the foie gras and remove all major veins. Place the foie in a hotel pan and splash with the Pure Leaf Tea.

2. Bloom the gelatin in warm heavy cream.

3. Cook the foie in a sous vide for 30 minutes at 129 degrees, allowing the foie to break. Pour the foie into a bowl inside a second bowl full of ice and lightly whisk the foie until it begins to re-emulsify.

4. Transfer the contents of the bowl to a high-powered blender and add the gelatin and cream, sugar and salts. Blend until smooth.

5. Pass through a fine mesh strainer.

6. Refrigerate overnight until set.

FOR THE JAM:

1. Render the diced bacon in a sauté pan over medium heat.

2. Toast the walnuts in a 300-degree oven for approximately 8-10 minutes until fragrant. Cool and chop the nuts.

3. Remove the bacon from the fat.

4. Add the walnuts and brown sugar to the fat in the pan. Add the Pure Leaf tea, bourbon, balsamic vinegar, and the bacon to the pan with the walnuts and cook until it reaches a jam-like consistency, 8-10 minutes.

5. Cool and refrigerate.

FOR THE VALENCIA ORANGE DUST:

1. Zest the oranges and dry overnight at room temperature.

2. In a spice grinder, grind the sugar and zest into a fine powder.

 

ASSEMBLY

1. Lightly toast a slice of bread.

2. Place ½ tablespoon of foie gras mousse on the toast, followed by the bacon jam.

3. Garnish with Valencia orange dust.