The foie gras we used for this experiment in what is possible is labeled as foie gras butter. It is the trim pieces of foie gras generated when individual portions of foie gras are cut and sold pre-packaged. The butter is the trim, the left over, the pieces which just do not fit. These pieces fit perfectly in our puzzle. We soak the trim in salted milk, remove any large veins and then put the butter through a tammis to remove all the micro veins and impurities. The result looks like riced potatoes. We then season the cleaned foie gras and then beat it with a spatula (in large batches we use the paddle attachment on our mixer) to create a smooth base. It now looks and acts like beaten butter.
And now we begin. Our foie gras butter is now a butter of foie gras. While my croissant dough did not yield the results I was looking for I now have a model with which to work. Also, there are many butter based doughs in our repertoire which I plan to work with to see if using foie gras in lieu of butter will create a savory base. Imagine foie gras brioche with foie gras. What about a foie gras streusel on top of a summer fruit tart. Foie gras crostada in miniature or foie gras pate brise and sucre all have possibilities.