Perfect for a special holiday season dinner, this recipe for a double decker club sandwich made with toasted brioche bread, foie gras mousse, spicy tomato jam, seared foie gras, duck bacon and pea shoots makes a spectacular presentation and is easy to prepare. The tomato jam can be made ahead of time, leaving only the searing of the foie gras, cooking of the bacon, and assembly for the last minute. The foie gras and duck bacon are available for purchase on line from Mirepoix USA, the premier source for foie gras, truffles, caviar and other French foods and specialty foods.
FOIE GRAS CLUB SANDWICH
Yields 6 entree servings
Tomato Jam Ingredients:
1/2 cup sugar
1/2 cup balsamic vinegar
1/2 large onion, minced, about 1/2 cup
1 piece of ginger, 1 inch long, peeled and minced
4 tomatoes, peeled, seeded, juiced and chopped
2 teaspooons black pepper, freshly ground
1 teaspoon cardamom
1 teaspoon coriander seeds, toasted and ground
8 ounces duck bacon
12 slices of flash-frozen portioned foie gras or fresh sliced foie gras, 2 ounces each
Black pepper, freshly ground
1-1/2 cups foie gras mousse (pâté de foie gras)
18 slices brioche, cut into rounds (fresh or toasted)
Tomato Jam: Combine the sugar and balsamic vinegar in a small saucepan and bring to a boil. Let the mixture simmer until it thickens and caramelizes, about 10 minutes, being careful not to let it burn. Add the remaining ingredients and cook until the mixture thickens to a jam-like consistency, 35 to 50 minutes. Keep in mind that the jam will thicken further when it cools. After cooling the jam, season to taste.
Duck Bacon: Sauté the duck bacon in a frying pan until slightly crisp and golden brown. Set aside.
Foie Gras: Season the foie gras with salt and pepper on both sides of each piece. Sear the foie gras in a medium hot heavy skillet until the outside is golden and the inside is just set. Each side will take 1 to 2 minutes, depending on the pan and the heat setting. Set aside and drain on a paper towel.
To prepare the sandwiches, spread 1 tablespoon of the foie gras mousse on each of two brioche rounds. Spread 1 tablespoon of jam over the mousse on each of the rounds. Place a small handful of pea shoots over the jam covered rounds. Top each with a slice of duck bacon and a piece of seared foie gras. Stack one round on top of the other and place a plain brioche round on top. Repeat to make six sandwiches. Garnish with mustard oil.