Whole Duck Foie Gras
Warm Sweet & Salty Palmier Cookies
Passionfruit & Pistachios
The second in a series of four impressive Holiday Entertaining dishes, here luxurious Whole Duck Foie Gras is the shining star. Whole duck liver that has been poached in a bouillon flavored with authentic Périgordian seasonings has a velvety texture and is an extravagant delight for the palate.
Warm-from-the-oven palmier cookies are simultaneously sweet and salty. Each bite of foie gras and palmier cookie, composed with a small spoonful of tart tropical passionfruit and a sprinkle of pistachio nuts, is a melt-in-the-mouth experience of immeasurable pleasure.
Holiday Entertaining Series
Hors d’oeuvre: Oysters, Ossetra Caviar, Crème Fraîche (here)
First Course: Foie Gras with Sweet & Salty Palmier Cookies
Holiday Side: Asparagus, Hollandaise, Caviar (here)
Holiday Breakfast: Scrambled Eggs, Chives, Caviar, Crème Fraîche (here)
How to Make Sweet & Salty Palmier Cookies
- 1 sheet puff pastry, defrosted, cold
- bakers sugar
- kosher salt
Preheat oven to 450°F.
Generously sprinkle a flat (marble) surface with sugar and a dusting of Kosher salt. Unfold puff pastry over the sugar/salt mixture. Cover the top of the pastry with more sugar and a dusting of Kosher salt. Use a rolling pin to roll the dough into a 13X13 inch square, pressing the sugar/salt into the dough.
Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book.
Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheet lined with parchment paper. Sprinkle the cut sides with sugar and salt.
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula, sprinkle with sugar and salt again, and bake another 3 to 5 minutes, until caramelized on the other side. Serve warm.
Palmiers recipe adapted from Ina Garten.
- whole duck foie gras
- sweet & salty palmier cookies
- passionfruit pulp
- roasted pistachio nuts, chopped
- maldon sea salt flakes
- pink peppercorns, crushed
Serve the foie gras chilled but not cold. Allow the delicate flavors and aromas of the foie gras to develop by bringing it to room temperature 30 minutes before serving. To remove the foie gras from the jar, place the jar in hot water for a few seconds before opening. Remove the foie gras from the jar and slice with a warm knife.
Spoon passionfruit onto serving plates. Place a palmier cookie off to one side. Lay a slice of foie gras across the cookie. Add a sprinkle of pistachio nuts to the plate.
Finally, add a pinch of crushed pink peppercorns and Maldon sea salt flakes to enhance the natural taste.
Food Network featuring Holiday Cookies
#FallFest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite cool weather dishes. This week, it’s HOLIDAY COOKIES.
Get inspiration from our very popular Pinterest Board with over 550,000 followers called Let’s Pull Up A Chair. And if you’re looking for some creative COOKIE recipes, please visit my friends below.
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