Deviled Eggs with Foie Gras
by Araceli Barrera
This recipe was made for Crimson Gourmet by Araceli Barrera. Araceli manages Wedge Cheese Shop in our mutual hometown of Reno, NV. You can see more of her wonderful creations on Instagram @inkdfoodie_food. We hope you'll love these delicious eggs. Let us know how yours turned out in the comments and don't forget to share this recipe!
- 3tbs Heavy Cream
- 1tbs Whole grain Mustard
- 2tbs Light Mayo
- 1/2c Foie Gras
- Salt & Pepper
- Maldon Salt
- Korean Pepper Flakes
- Pea Shoots
- Duck Skin (or you can use chicken)
- Bacon Jam (You can look online for a recipe, I used a brand Eat This, which you can find at Wedge Cheese Shop in Reno, NV)
Put eggs in pot, fill with cold water, bring to a boil and cook for 12min, take out and put in ice bath, then peel cut in half and take out yolks.
For crispy duck skin take the skin (I used Duck Legs Confit) and place under a broiler until crispy.
In a food processor add heavy cream, mustard, mayo, yolk, and foie gras. Mix, season with salt and pepper. Then put in a pastry bag (or I put it in a plastic bag).
Season the egg whites with Maldon salt, then fill them with the yolk mix. Plate with pea shoots, bacon jam, eggs, Korean pepper flakes, and crispy duck skin.