Seared Foie Gras with Spiced Grape Chutney
Drogo
3 - 4
5 minutes
30 minutes
Rich, buttery seared foie gras is paired with a sweet and aromatic spiced grape chutney in this elegant starter. Served with toasted brioche and fresh salad leaves, the combination balances the richness of the foie gras with fruit, acidity and warming spices.
The key to this foie gras recipe is keeping the cooking time extremely short. Thick slices of duck foie gras are lightly dusted with flour before being seared in a dry, hot pan for around 30 seconds on each side. This caramelises the exterior while gently warming the centre.
The accompanying foie gras chutney combines grapes with chilli, mustard seeds, coriander, cumin, nigella, fennel and ginger. Cooked with lemon juice and caster sugar until thick, it provides the sweet, sharp and lightly spiced contrast that makes foie gras with chutney such a classic pairing.
Ingredients
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1 lobe duck foie gras
- 300g grapes
- 1 dried chilli such as Arbol or Guajillo
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon nigella seeds
- 1/4 teaspoon fennel seeds
- Large pinch ground ginger
30ml lemon juice
- 75g caster sugar
- 1 teaspoon sea salt, plus extra to season
Rocket or other salad leaves to serve
- Plain flour for dusting the foie gras
Brioche to serve
Directions
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Step 1, Heat 1 tablespoon of neutral oil, rather than olive oil, in a pan over a medium heat. Add the dried chilli, black mustard seeds, coriander seeds, cumin seeds, nigella seeds, fennel seeds and ground ginger, then cook for around 1 minute, stirring as the spices become aromatic.
Step 2, Add the grapes, lemon juice, caster sugar and sea salt. Bring the mixture to a vigorous bubble and cook for 30 minutes, or until the grapes have cooked down into a thick foie gras chutney with a little juice remaining.
Step 3, Heat a large knife carefully over a flame or in boiling water, then use the warm blade to cut thick slices from the lobe of foie gras.
Step 4, Gently coat the foie gras slices in a light layer of plain flour and season them generously with salt.
Step 5, Slice the brioche, toast until golden and set aside while you prepare the foie gras.
Step 6, Heat a dry frying pan until hot, then add the foie gras slices 1 or 2 at a time. Cook very briefly for around 30 seconds on each side, until the exterior of the seared foie gras is caramelised and the centre is warmed through.
Step 7, Serve the foie gras with chutney alongside the toasted brioche and fresh rocket or other salad leaves. Serve immediately while the foie gras is warm.
Ingredients you'll need
