Foie Gras Mousse

Chicago banned it in 2006, inspiring squabbling amongst chefs in the City of Big Shoulders. California plans to eliminate all force-fed production by 2012. New York is mulling over legislation aimed at preventing production of the tasty treat.

Foie gras literally translates as fat liver, and it truly is. Made from duck and geese livers, the controversial comestible is traditionally made by a process called gavage, a method—practiced for almost 5,000 years—of engorging the animal with fat. Foie gras is used in many classic culinary creations, but in the last decade it has been seared and simply served as a first course. Animal rights activists regard the modern methodology of mechanical esophageal intubation with a feed line as cruel and inhumane. But the unctuously singular flavor of foie gras makes the habit hard to break for chefs and gourmands. Christian Gasset of Au Bon Canard (Caledonia, Minnesota) feeds his flock by hand; the quality of his product has trebled over the years. Fall is a phenomenal time to sear some foie gras at home, create a terrine, or use some diced foie gras to emulsify a sauce. I keep a bag of trimmings in the freezer and mix a cup of it in bread stuffing for turkey. Check out auboncanard.com or pick up some at Clancey’s Meats and try this easy treat for your next cocktail party or buffet.

Trim connective tissue and blood lines. Dice and place in zipper bag with sherry, cloves, and juniper berries. Let sit in fridge 24 hours. Remove juniper and discard. Drain foie gras. Discard sherry.

Preheat large sauté pan to high. Sear foie gras 45 seconds and flip. Add shallots, salt, and pepper. Sear 30 seconds and flip. Repeat. Spill contents of pans on baking sheet. Cool 5 minutes. Pulse foie gras in food processor 20 seconds. Add whipped cream. Pulse. Scrape contents into bowl and refrigerate overnight, wrapping after 6 hours.

Serve with toast or sliced baguette. Serves 6–8 as an hors d'oeuvre.