Here we combine several Burgundian flavors — the sweet fruit of the blackcurrant jelly, the exotic spices of the pain d’épices and the richness of the foie gras — for a surprising burst on the palate.
Look for foie gras called ‘entier mi-cuit’, which is the entire fattened liver, molded and partially cooked to give it a creamy, sliceable, pâté-like consistency. Lots of Burgundian flavors indeed… but for the wine try Champagne. Our Brigandat Brut Tradition in fact!
6 thin slices pain d’épices spice bread
6 thin round slices of foie gras
1 tbsp chopped dill
Fleur de sel, or other flakey sea salt
Lightly toast the spice bread slices.
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Cut each slice into quarters.
Also cut each slice of foie gras into quarters and place on top of the spice bread.
Top each with a small dab of blackcurrant jelly.
Sprinkle over with the dill and sea salt, and serve.