Foie Gras Casserole Recipe

Ingredients:

• 1 lb foie gras
• 1/4 cup cognac
• 2 cups chicken stock
• 1/2 cup butter
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tbsp thyme
• 1 loaf brioche bread, sliced
• 4 eggs, beaten
• 1 cup heavy cream
• 1/2 cup milk
• Salt and pepper to taste

Directions:

1. Cut the foie gras into small cubes and marinate in cognac for 30 minutes.
2. In a pan, melt 1/4 cup of butter and sauté the onion and garlic for 5 minutes.
3. Add the foie gras and cook for another 5 minutes.
4. Add thyme and chicken stock and let simmer on low heat for 20 minutes.
5. Meanwhile, preheat the oven to 350°F.
6. Butter a large casserole dish with remaining butter and layer the brioche slices on the bottom.
7. In a mixing bowl, whisk together the eggs, cream, milk, salt, and pepper.
8. Pour half of the egg mixture over the bread slices.
9. Add the foie gras mixture on top of the bread and cover with the remaining bread slices.
10. Pour the remaining egg mixture over the bread.
11. Cover the casserole dish with foil and bake for 40 minutes.
12. Remove the foil and bake for another 10 minutes or until the top is golden brown.

Verdict:

This foie gras casserole is an indulgent and decadent dish that is perfect for a special occasion or holiday dinner. The combination of foie gras, brioche, and eggs creates a rich and creamy texture that is sure to impress your guests.

Serving suggestions:

Serve hot with a side of roasted vegetables or a light salad. Pair with a bold red wine such as Cabernet Sauvignon or Merlot to complement the richness of the foie gras casserole.