We are always looking for new things to try on our guests and this is one, I guarantee, you have never had before. Entertaining is always exciting and this will definitely up the ante on your hosting skills.
- 1/2 cup Asiago cheese (my favourite)
- 3 1/2 oz. whole duck foie gras, torchon style*
- 1 tbsp. apricot jam (homemade if you have – it would be perfect)
- 2/3 cup panko crumbs
- pinch of dried mint
- pinch of salt and pepper
Place 2/3 of the cheese in a frying pan and, without stirring, cook over medium heat until the cheese starts to turn golden (60 seconds).
Remove from heat and quickly transfer to a plate to cool down. When cooled, break up with a knife and chop fine then transfer to a small bowl.
In a processor, puree the foie gras and jam until completely smooth. Transfer this to a bowl and fold in the remaining cheese, breadcrumbs and mint. Season to taste.
Scoop up teaspoons of the mixture and form balls with your hands. (keep hands wet so mixture doesn’t stick), repeating until all done.
Roll in the toasted Asiago cheese you chopped earlier and chill now until ready to serve. The only thing needed is a toothpick and a glass of wine. Ha!
“torchon style’ only means the method of cooking fois gras.