Seared Fois Gras Recipe
pecan butter | heidi’s raspberry “caviar” | brioche | micro greens
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare Raspberry Caviar
Using a dropper, drop the mixture into cold oil (chilled vegetable oil in a bowl). Let sit for a minute, then remove the caviar with a slotted spoon and set aside.
- 2
Cook Foie Gras
Heat a non-stick skillet over medium-high heat. Season foie gras slices with salt and pepper. Sear each side for about 30 seconds until golden brown. Remove from skillet and let rest.
- 3
Toast Brioche
In the same skillet, lightly toast the brioche slices until golden brown on both sides.
- 4
Plate the Dish
On each plate, spread a tablespoon of pecan butter on the toasted brioche. Place a slice of seared foie gras on top, add a spoonful of raspberry caviar, and garnish with microgreens.
