FoieReos (aka - foie gras Oreos or Foieos)

Chef: Michel Richard

Michel Richard's original inspiration for this recipe was economic. He wanted a way to use foie gras scraps left over from other preparations. Richard's extensive experience as a pastry chef led him to create this fanciful, savory cookie modeled after the Oreo. This cookie has the distinct flavor and the texture of traditional English shortbread. The bite-sized cookies can be served alone as hors d'oeuvres or as a garnish for other preparations of foie gras.

YIELD: 16-20 COOKIES

Cookie

8 ounces foie gras scraps, mousse, or terrine

4 ounces pastry flour

1/2 teaspoon baking powder

1/2 teaspoon sugar

1 teaspoon balsamic vinegar

1/8 teaspoon coarse salt

1/8 teaspoon black pepper, freshly ground

2 egg yolks, lightly beaten

Sea salt

Place the foie gras scraps, mousse, or terrine in the bowl of a food processor and process until smooth. Add the pastry flour, baking powder, sugar, balsamic vinegar, salt, and pepper. Process until the ingredients are combined, being careful not to over mix. The dough should be soft. Wrap the dough in plastic wrap and refrigerate for at least 2 hours. Preheat the oven to 325 degrees. On a floured surface, gently roll out the soft dough to 1/4-inch round cookie cutter. Reroll the scraps once only. Carefully place the cookies on a parchment-lined sheet pan. Score the top with the back of a small paring knife to decorate as shown. Brush lightly with the beaten egg yolks and sprinkle with the sea salt. Bake for approximately 20 minutes, until light golden brown. Let the cookies cool on a rack. Spread the foie gras mousse on the bottom of half of the cookies and form sandwiches with the remaining cookies.

Filling

3 to 5 ounces foie gras mousse

Special Equipment

1 and 1/2-inch round cookie cutter

Chef Notes

The cookies are best if baked fresh. The dough can be stored in the refrigerator for up to one week and in the freezer for up to one month. Fill the cookies just before serving.