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Foie Gras And Chocolate Salted Caramel Fondue with Fresh Fruits by Chef Katherine Clapner

Foie Gras And Chocolate Salted Caramel Fondue with Fresh Fruits by Chef Katherine Clapner

Ingredients

12 ounces foie gras, cut into 1-inch cubes
12 ounces unsalted butter
10 ounces granulated cane sugar
20 ounces cream
1 tablespoon sea salt
8 ounces Valrohna Equatorial chocolate, or 55 to 60 percent cacao dark chocolate

Cooking Instructions

Place a large wide skillet on the stove over medium high heat and heat until hot.

Sear each piece of foie gras on both sides until darkly seared and place on a paper towel to rest.

Once all foie gras is seared, add butter to the pan. Cook until the butter is melted.

Add the foie gras back into the butter and continue cooking on high, scraping up all the drippings with a wooden spoon or metal spatula until the mixture turns a medium golden brown color.

Add sugar and whisk. Continue cooking until all the sugar is dissolved.

Slowly add the cream, whisking the entire time.

Turn down heat and continue cooking until the mixture turns a medium golden brown color again.

Remove from heat, strain through a fine mesh strainer, pressing all the liquid through the foie gras to absorb all of its flavor.

Whisk in chocolate and salt.

Cool completely before storing. Can be microwaved before using.

6-8 Servings depending on fruit portions.


Suggested Fruit Pairings: figs, grapes, apples, bananas, dates, pears, plums and nectarines.


Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Katherine Clapner, Chef and Owner of Dude, Sweet Chocolate, Dallas, Texas.

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