Foie Gras Biscuit & Gravy

24 Jun 2016

By Jon Shook and Vinny Dotolo


Serves 10-12


For the Country Sausage:

2 1/2 pounds pork butt, cut in 1-inch strips

10 oz bacon, cut in 1-inch pieces

1 large garlic clove, minced

2 teaspoons thyme

3 tablespoons flat leaf parsley, chopped

1/4 teaspoon cayenne pepper

1 1/2 tablespoons cup kosher salt

2 teaspoons black pepper, ground


For the Biscuits:

2 1/4 cups all-purpose flour, plus more for dusting

1 1/2 tablespoons baking powder

1/4 cup sugar

Pinch kosher salt

1/4 cup unsalted butter, cold and cubed

1 1/2 cups heavy cream


For the Sausage Gravy:

1 tablespoon grape-seed oil

2 cups country sausage (recipe below)

1 1/2 ounces butter

1/4 cup plus 1 tablespoon all-purpose flour

2 1/2 cups heavy cream

3/4 cup maple syrup

2 tablespoons Tabasco

1/2 teaspoon black pepper

1 tablespoon kosher salt


To assemble:

Ten 3-oz pieces foie gras

1 1/4 cup maple syrup

1 1/4 cup parsley, chopped


Make the 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.


Make the biscuits:

Preheat oven to 350°. 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° for 13 minutes. Rotate the tray and bake for 5 more minutes until biscuits are a light golden brown.


Make the 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.


To assemble:

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° 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.

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