Morel Foie Gras
- 2 cups dried morel mushrooms
- 2 cups port wine
- 4 ounces foie gras, diced
- 2 quarts heavy cream
- 2 cups glace de viande (veal or beef stock)
- Presoak the morels in the port wine.
- Once the mushrooms are reconstituted, strain and reserve the wine.
- Next, chop the morels into a small dice.
- In a 4-quart saucepan over medium-high heat, render the foie gras.
- Once rendered, add the glace de viande and reserved wine to the foie gras and reduce by half.
- Add the morels and heavy cream to the port reduction.
- Continue cooking until reduced by one-third.
- Once reduced, cool and store in an airtight container in the refrigerator for no more than 1 week.
morel mushrooms, port wine, gras, heavy cream, glace de viande
Taken from www.foodnetwork.com/recipes/morel-foie-gras-recipe.html (may not work)