Seared Foie Gras with Spiced Grape Chutney
- 3 - 4 people Feeds
- 5m Prep time
- 30m Cook time
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
- Heat a tablespoon of oil (not olive) over medium heat and add the chilli and spices. Cook, stirring for 1 minute or so.
- 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.
- Heat a large knife over a flame or in some boiling water and use it to cut thick slices from the foie gras.
- Gently coat them in plain flour and season well with salt.
- Slice and toast the brioche and set aside.
- 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.
- Serve the foie gras with the brioche, grape chutney and salad.