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Recipe Detail Page
Foie Gras Shortbread (Rideau Hall Style)
Holiday 2017
For many of us, foie gras is the ultimate luxury ingredient—and since holidays are definitely a time for indulging, serving foie gras as a cocktail nibbly cookie will set the tone for a luxurious evening. I adapted this recipe from the Foie Gras Sablé (a French shortbread) that Executive Chef Louis Charest has served during Order of Canada celebrations at Rideau Hall, the official residence and workplace of the governor general, in Ottawa.
Makes about 24 two-inch cookies
½ cup (125 mL) cold unsalted butter
5 oz (150 g) foie gras (see TIP)
1 egg
1½ cups (375 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
½ tsp (2 mL) baking powder
¾ tsp (4 mL) salt
¼ tsp (1 mL) ground star anise or five-spice powder
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) cayenne (optional)
1 bunch fresh thyme or rosemary (optional)
1. Cut butter into 4 pieces and place in a food processor. Slice foie gras about ½ inch (1 cm) thick. Put a frying pan on a burner over medium heat. When hot, add foie gras. Cook 1 minute per side. Immediately pour foie gras pieces and fat into the processor. Whirl until mixture is smooth, about 1 minute. Scrape down the sides. Add egg and whirl until blended.
2. In a bowl, blend flour with sugar, baking powder, salt, anise, cinnamon and cayenne. Add about half to foie gras mixture and pulse until most is blended in, about 5 pulses. Scrape down sides. Add remaining flour mixture and pulse just until a ball starts to form, about 10 pulses. Turn onto a well-floured work surface. Using floured hands, knead until even in colour. If dough is too soft to form into a ball, knead in more flour about 1 tbsp (15 mL) at a time. Form into 3 balls, then flatten into discs. Wrap each disc in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
3. To bake, preheat oven to 275°F (135°C).
4. Remove dough from refrigerator and leave on counter if necessary until soft enough to roll out, about 20 minutes. Place 1 disc on a piece of parchment paper and cover with a large piece of plastic wrap. Roll out to ½-inch (1-cm) thickness. Use cookie cutters to cut out shapes. Place on parchment-paper-lined baking sheets. Or roll rounded teaspoons of dough into small balls and place on parchment, then press down to ½-inch (1-cm) thickness.
5. If you’d like a fresh herb garnish, after cookies have baked 10 minutes, place a small sprig of fresh thyme or rosemary on top, then gently press into the cookie. Continue baking 15 to 20 minutes until cookies are golden on bottom.
6. If you prefer no garnish, bake until cookies are golden on bottom, from 25 to 30 minutes.
7. Leave baked cookies on pan for 10 minutes, then remove to a rack to cool completely. Store in a closed container in a cool place for up to a week.
Makes about 24 two-inch cookies
TIP You want fresh uncooked foie gras for this recipe, not pâté or torchon. Best to call ahead to your butcher to find out if they have uncooked foie gras and sell it in the small amount needed for this recipe. Some specialty grocery stores and butchers sell vacuum sealed small pieces or morsels that are ideal for this recipe.
As an alternative to foie gras, coarsely chop ½ cup (125 mL) cleaned chicken livers. Stir-fry in ¼ cup (60 mL) butter over medium heat for 3 minutes. Pour hot mixture into a food processor. Add ½ cup (125 mL) cold butter and whirl until mixture is smooth.
