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Foie Gras Biscuits
4
servings30
minutes40
minutesIngredients
- Country Sausage:
2 1/2 lbs 2 1/2 pork butt, cut into 1-inch strips
10 oz 10 bacon, cut into 1-inch pieces
1 clove 1 minced garlic
2 tsp 2 thyme
3 tbsp 3 flat leaf parsley, chopped
1/4 tsp 1/4 cayenne pepper
1 1/2 tbsp 1 1/2 kosher salt
2 tsp 2 ground black pepper
- Biscuits:
2 1/4 cups 2 1/4 all-purpose flour, plus more for dusting
1 1/2 tbsp 1 1/2 baking powder
1/4 cup 1/4 sugar
1 pinch 1 kosher salt
1/4 cup 1/4 unsalted butter, cold and cubed
1 1/2 cups 1 1/2 heavy cream
- Sausage Gravy:
1 tbsp 1 grapeseed oil
2 cups 2 country sausage
1 1/2 oz 1 1/2 butter
1/4 cup 1/4 all-purpose flour, plus 1 tbsp
2 1/2 cups 2 1/2 heavy cream
3/4 cup 3/4 maple syrup
2 tbsp 2 Tabasco
1/2 tsp 1/2 black pepper
1 tbsp 1 kosher salt
- To Assemble:
10 (3-oz) pieces 10 foie gras
1 1/4 cup 1 1/4 maple syrup
1 1/4 cup 1 1/4 chopped parsley
Directions
- Sausage:
- In a mixing bowl, combine bacon, garlic, thyme, parsley, cayenne, salt and pepper. Place mixing bowl and pork butt strips on ice. Grind all ingredients together in a meat grinder, according to the manufacturer’s directions, using a medium-coarse die. Refrigerate for 24 hours. Test the seasoning and form by cooking a tablespoon of the sausage. Increase seasoning, to taste, if needed. Note: Recipe makes about 3 pounds sausage. Set aside 2 cups for use in sausage gravy and use remaining sausage in other dishes.
- Biscuits:
- Preheat oven to 350°F. In a large mixing bowl, combine flour, baking powder, sugar and salt. Rub the butter into the flour mixture using your hands until only pea-sized chunks remain. Slowly add in the cream in 3 batches, working the dough in between each addition until it comes together. Allow to sit for 10 minutes.
- Dust a clean work surface with flour and turn dough out onto work surface. Roll out to about 1/2-inch thickness. Using a 2 ½ – or 3 – inch biscuit cutter, cut out as many biscuits as possible. Gather the dough scraps, gently press them together and repeat. Place biscuits on a parchment-lined sheet pan and refrigerate for 30 minutes. Bake at 350°F for 13 minutes. Rotate the tray and bake for 5 more minutes until biscuits are a light golden brown.
- Sausage Gravy:
- Heat a medium pan to medium-high heat and add grape-seed oil. Add country sausage and cook until evenly browned, stirring often to avoid any sticking or burning. Add butter and stir to melt. Stir in flour and cook for 3-4 minutes or until flour is fully cooked. Add remaining ingredients starting with the heavy cream. Bring to a boil and simmer until mixture has reached gravy consistency, about 5-6 minutes. Remove from heat.
- Assembly:
- Place a saucepan over high heat. When the pan is hot, sear the foie gras evenly on both sides, about 15 seconds per side, and transfer to a sheet tray. Bake in 350°F oven until fully cooked, about 2-3 minutes.
- Place a biscuit on each plate, generously cover with gravy and top with foie gras. Drizzle the entire dish with maple syrup, sprinkle with chopped parsley and serve.
Inspired by Animal – Los Angeles, CA
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