{}

Foie gras crème with yuzu and star anise

The fattiness of the goose liver (foie gras d'oie) and the tartness of the yuzu makes for a unique combination. This makes it a very special component to surprise your guests!

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Makes 500g.

component image
component image

Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

300
ml
chicken stock
4
star anise
250
g
goose liver / foie gras d'oie, cut in cubes
as needed
yuzu juice
as needed
cognac
salt

Scale recipe

component image