Foie Gras de Canard Tartlets

This elegant appetizer is surprisingly easy to make, and brings in some lighter aspects of Burgundian cuisine: red currants (airelles) instead of black, duck foie gras rather than goose.

Wine suggestions: This was lovely with a 1991 Meursault Charmes premier cru, but the sauce also makes it quite companionable with a Prieur-Brunet Chambolle-Musigny.

  • 1 cup morels
  • 1 teaspoon unsalted butter
  • 2 tablespoons chopped onion
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 sheet puff pastry
  • 3 ounces foie gras de canard
  • 1 egg yolk
  • For airelle sauce:
  • 6 shallots, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon tomato purée
  • 1 cup veal stock
  • 1 cup Port
  • 1 cup Pinot Noir
  • 1 cup red currants
  • 1 tablespoon butter

Sauté fresh morels in 1 teaspoon butter with onion and garlic. Let cool. Season to taste.

Use the top of a round tartlet tin as a cutter to cut out eight rounds of puff pastry. Divide morels among four of the pastry rounds. Break foie gras into four morsels and set among morels in each of the pastries. Top each with another round of puff pastry, brush around the edges of each pastry with water, and twist to seal. Let rest in the refrigerator for a half-hour, then brush with egg yolk for glaze. Cook in a tarlet pan or on a cookie sheet in a 400°F oven for a half-hour or til nicely browned.

Meanwhile, prepare the airelle sauce. Caramelize the shallots and garlic in butter. Add tomato purée; brown 2 to 3 minutes. Add veal stock, Port, wine, and all but 1 tablespoon of currants. Reduce the sauce by two-thirds, to less than 1 cup; strain. Add remaining red currants and butter; stir til butter is melted. Drizzle on plates and top with tartlets.

Published on June 22, 2010
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Dylan Garret

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