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Seared Foie Gras with Spiced Grape Chutney

  • Feeds 3 - 4 people
  • Prep time 5m
  • Cook time 30m
Description

Foie gras needs cooking very briefly: just long enough to caramelise the outside and warm through the centre. It's perfect served simply on toasted brioche with a sweet and spiced grape chutney. 

Recipe by Helen Graves. 

  • 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
  1. Heat a tablespoon of oil (not olive) over medium heat and add the chilli and spices. Cook, stirring for 1 minute or so.
  2. Add the grapes, lemon juice, sugar and salt. Bring to a vigorous bubble and let cook for 30 minutes, or until thick with some juice remaining.
  3. Heat a large knife over a flame or in some boiling water and use it to cut thick slices from the foie gras.
  4. Gently coat them in plain flour and season well with salt.
  5. Slice and toast the brioche and set aside.
  6. Heat a dry frying pan and briefly cook the foie gras slices 1 or 2 at a time until caramelised - around 30 seconds each side.
  7. Serve the foie gras with the brioche, grape chutney and salad.

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