Since I have tasted foie gras I have been in a quest to replicate that nutty, buttery rich flavour in something that will be close, you can call it faux gras, made with alternative ( and available to me) ingredients. Experimented with duck fat, normal duck livers, walnut oil, sesame seed oil, brown butter and different recipes on the web to create it. I have not come close to the holy grail yet, but still some darn tasty things on the way, one I would share it is hazelnut paté, one of the most popular.
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