Foie gras deviled eggs
For this premium deviled egg dish at The Katharine Brasserie & Bar in Winston-Salem, N.C., executive chef Danny Tippetts steams eggs for 12 minutes, cools them in ice water for five minutes, and then peels them and slices them in half. He removes the yolks and blends them in a food processor with crème fraîche, Dijon mustard, lemon juice, and aïoli.
Separately, he simmers seared foie gras with Cognac in cream so the foie gras fat melts and then he passes that through a fine mesh strainer and chills it. Once it’s cold he whips it into a mousse and folds that into the egg yolk mixture. Then he pipes it into the egg white halves.
The dish is garnished with scallion and duck chips, made by drying thinly sliced duck prosciutto.
“I felt that having the rich and smooth fattiness of the foie gras mousse along with the crisp, salty duck prosciutto and fresh spring onion would work perfectly.” Tippetts said. “It’s a little play on doing a duck two-ways. I thought this French take on a Southern classic would be a good fit for our menu.”
Price: $16