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Foie Gras Hot Doy

Food Network Canada
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Ingredients

Sausage

10
oz ground pigs’ feet meat
1
Tbsp fine salt
1
Tbsp Oktoberfest spices
1
Tbsp 35% M.F. cream
1
egg white
1
pinch breadcrumbs
Pork casings
Knob of butter
¼
cup crushed ice

Hot doy mustard

2
eggs
3
Tbsp sugar
1
Tbsp salt
¼
cup dry mustard
¼
cup white wine vinegar
¼
cup pickles (finely chopped)
¼
cup French grey shallots (finely chopped)

Coleslaw

1
cup Savoy cabbage (thinly sliced)
½
cup turnips (julienned)
½
cup carrots (julienned)
½
cup Russet apple (julienned)
cup maple syrup
cup white vinegar
½
cup olive oil
Salt and freshly ground pepper

Presentation

1
hot dog bun
3 ½
cup Gruyère cheese (grated)
6
slices salted foie gras (see below)
1
white-fleshed potato (julienned)
Oil for frying
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Directions

Step 1

Put the meat, egg white, breadcrumbs, salt and ice in a food processor.

Step 2

Blend thoroughly until the meat mixture is completely smooth purée.
Refrigerate immediately.

Step 3

Tie off one end of the pork casing and use a funnel or a sausage stuffer to insert the chilled meat mixture.

Step 4

Using a bamboo skewer, pop any air bubbles that form in the casing as you add the meat.

Step 5

Tie off the other end of the casing.

Step 6

Cook the sausage in steaming water for 10 minutes.

Step 7

Do not let the water come to boil or the casing will burst.
Cool in ice water. Set aside.

Step 8

In a round-bottomed mixing bowl, mix the egg, sugar, dry mustard, vinegar and salt.

Step 9

Place the bowl over a pot of boiling water to make a bain-marie and cook for approximately 10 minutes, whisking the mixture constantly.

Step 10

Mix in the pickles and the shallots. Set aside.

Step 11

In a bowl, mix together all of the ingredients except the apple.

Step 12

It is better to cut the apple and add it to the salad just before serving in order to prevent oxidation.

Step 13

Correct seasoning and keep cool.

Step 14

Fry the hot dog bun in a skillet with a little butter, pressing it with a spatula to make sure it is flattened and crispy.

Step 15

Place the sausage in the bun, along with ¼ cup (50 mL) of mustard, the coleslaw and Gruyère cheese. Brown under the broiler.

Step 16

Place the slices of salted foie gras on top. Serve with julienned French fries.

Step 17

Salted foie gras –

Step 18

Lay the lobe of foie gras on greaseproof paper before covering it in coarse salt. (The exterior part of the lobe).
Leave for 1 hour at room temperature, then rinse the salt off the foie gras under a light stream of water

Step 19

In a clean dishtowel, roll the foie gras into a cylinder shape.

Step 20

Tie the end ends of the roll with string.
Store the foie gras in the fridge for at least 24 hours before cutting.

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