- 500 gr. duck liver
- 20 cl. Port wine
- 20 cl. sweet wine, eg. Pedro Ximenez
- 5 gr. sugar
- 1 pinch of salt
- Sliced bread
- 1 pinch of pepper
- Temper the foie by leaving at room temperature for 1 hour; remove any veins and lay the pieces of foie on a dish cloth. Add salt and pepper and sprinkle with sugar.
- Place the foie in a Thermomix and blend with Port and sweet wine for 5 minutes at low speed. If the foie is too cool, raise the temperature until an even, light mousse is formed.
- Fill candy moulds with the mousse and cool in refrigerator. .
- Cut sliced bread with 2cm diameter pastry cutter and bake at 180 degrees for about 4-5 minutes until crisp. .
- Serve the foie bonbon on the toasted bread, season with with a few flakes of salt, a few drops of oil or balsamic caramel.
If you don’t have a Thermomix, let the foie reach room temperature and slowly blend using a food processor or mixer. The goal is to make a smooth cream ,where all the ingredients are blended together into an even mixture.Chilled white or young red.