Foie Gras Ganache, Adapted from Chef Marcus Samuelsson

Makes 35 pieces

4 pieces Shallot, sliced thin
1 sprig Tarragon
3 cups White Port or Sauterne
1 cup Brandy
17 ounces Foie Gras, grade A
1 cup Almond Flour
5 pieces Egg
2 pieces Egg Yolk
1 teaspoon Garam Masala Spice
1 Tablespoon Salt
½ teaspoon White Pepper
2 teaspoons Sugar
18 ounces Butter, melted
35 pieces Aluminum Souffle Cups, 2 ounces each
Nonstick Cooking Spray
Flour

1. In a small pot combine the sliced shallots, tarragon, and white port. Cook the shallots over medium heat until almost all of the liquid has evaporated. Remove the shallots and tarragon from the pot and set aside to cool.


2. Weigh out 3 ounces of foie gras and cut the foie into small dice, about ½ inch cubes. Place the cubes in the brandy for at least 1 hour refrigerated.


3. Preheat the oven to 375°F convection (400°F at regular bake). Take the remaining 14 ounces of foie gras and dice it into roughly ¾ inch cubes. Place the foie into a sauté pan and cook over low heat, until the foie begins to render some of its fat. Stirring occasionally, continue to cook over low heat until the foie is cooked, about 5 minutes. There should be a great deal of fat rendered.


4. In a blender, combine the almond flour with the cooked shallots, egg and egg yolk, garam masala, salt, pepper, sugar, and cooked foie and fat. Blend on high until the mixture is smooth and the almond flour is no longer grainy. Remove the lid from the blender while still blending and slowly pour in the butter in a thin steady stream until completely emulsified in. Check for seasoning and adjust as needed. Pour the mixture into a large disposable piping bag.


5. Spray the aluminum cups well with the cooking spray and flour the cups, shaking out excess flour. Line the cups up on a half sheet tray. Fill each cup halfway with the ganache batter.


6. Drain the marinated foie gras pieces, discarding the liquid. Place a cube of foie gras in the middle of each cup and top off with the remaining batter until the cup is almost full. Bake the ganache until it is set, about 5 minutes. Turn the ganache out of the cup and serve immediately. To prebake, bake for only 3 minutes, or until the cake moves slightly in the center when shaken. When ready to serve, reheat in a 375°F oven until hot, about 3 minutes. Turn the ganache out of the cup and serve immediately.