Mousses / Hors d'oeuvres

Mousse de Canard au Foie Gras Deviled Eggs

with Mousse de Canard au Foie Gras - Duck Mousse with Duck Foie Gras & Grapes

Makes 20 pieces

Ingredients

8 oz. Mousse de Canard au Foie Gras

1 Tbsp Moutarde a l’Ancienne

10 large Eggs, room temperature

2 tbsp. extra-virgin Olive oil

¼ cup Panko breadcrumbs

2 tbsp. chopped Parsley, plus more for serving

1 tbsp. Apple Cider vinegar

Kosher salt

Freshly cracked black pepper

1 Lemon, for garnish

Flaky sea salt

¼ cup Calabrian chile peppers in oil, drained and sliced into rings (optional)

Special Equipment

Food processor

Directions

Fill a large bowl with ice and water; set the ice bath near the stovetop. In a large pot of boiling water over medium-high heat, carefully add the eggs and reduce the heat to medium-low; simmer and cook the eggs for 9 minutes. Transfer the eggs immediately to the prepared ice bath. Let the eggs sit for 3 minutes and gently crack the shells of the eggs; place the eggs back into the ice bath and allow to cool completely (about 20 min.)

Meanwhile, in a small skillet, heat the oil over medium heat. Add the crumbs and cook, stirring often, until golden brown (about 6 min.) Remove from the heat and set aside

Carefully peel the eggs. Using a sharp knife, cut each egg lengthwise, wiping the knife clean between each egg. Using a small spoon, scoop out the yolks and transfer to the bowl of a food processor. Add the Mousse de Canard au Foie Gras, the chopped parsley, the apple cider vinegar, and the mustard. Season the mixture with salt and black pepper. Pulse the egg yolk mixture until very smooth.

Using a spatula, scrape the egg yolk filling into a pastry bag and pipe into egg whites. Alternatively, scoop a heaping tablespoon of the egg yolk filling directly into the egg whites

To serve, using a microplane, grate a half of the lemon zest over the eggs. Top the eggs with the toasted panko breadcrumbs and the chopped parsley. Sprinkle the flaky sea salt over the eggs. For a little added heat, top each egg with a slice of the Calabrian chile pepper

Credit: crimsongourmet.com