Wood Grilled Moulard Foie Gras Recipe
Wild Blueberry Waffle, Blueberry Jam, Almond Butter, Spruce Gastrique
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Ingredients
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Foie Gras & Finishing
Wild Blueberry Waffle
Blueberry Jam
Almond Butter Spread
Spruce Gastrique
Method
Foie Gras & Finishing
- 1
Season and Temper
Pat the foie gras dry with paper towels. Lightly separate the lobes and inspect for any remaining veins; if present, remove with the tip of a small knife. In a small bowl combine kosher salt, fine black pepper and sugar. Sprinkle the seasoning evenly over all sides of the foie gras, pressing gently to adhere. Let rest at cool room temperature for 20 minutes to take the chill off (do not leave out longer than 30 minutes).
- 2
Preheat Grill
Prepare a wood-fired or charcoal grill for medium-high direct heat (about 400°F / 200°C). Use a fruitwood (apple, cherry) or a mild hardwood; add a small chunk of hardwood for smoke. Alternatively, heat a heavy cast-iron grill pan on high on the stove. Brush the foie lobe lightly with neutral oil.
- 3
Grill the Foie Gras
Place the foie gras lobe directly on the hot grill or hot griddle/plank. Sear 30–40 seconds per side until a golden crust forms — foie gras cooks very quickly and will render fat rapidly. Rotate and sear the short edges (about 15–20 seconds) to brown evenly. Use tongs or a spatula and avoid overcooking; target an internal temperature of about 115–120°F (46–49°C) for a medium-rare, silky center. Total cook time should be 1.5–2 minutes.
- 4
Finish and Rest
Transfer the foie gras to a warm plate. Dot with the unsalted butter while hot so it melts over the surface. Sprinkle with flaky sea salt. Reserve 1–2 tablespoons of rendered foie gras fat for brushing the waffle if desired. Keep warm until ready to plate (no more than 5 minutes).
Wild Blueberry Waffle
- 5
Make the Batter
Preheat the waffle iron to medium-high. In a mixing bowl whisk together flour, sugar, baking powder and salt. In a separate bowl beat the egg, then whisk in milk, melted butter and vanilla. Pour the wet into the dry and stir until just combined (a few small lumps are fine). Gently fold in the wild blueberries, taking care not to burst them.
- 6
Cook Waffles
Brush or spray the waffle iron with oil. Spoon batter (about 1/2 cup depending on iron size) onto the hot iron and cook until golden and crisp, about 3–4 minutes. Remove and keep warm in a low oven (200°F / 95°C) on a rack so bottoms stay crisp. Make enough waffle to serve the foie gras (recipe yields 2 small waffles).
- 7
Optional Finish
If you reserved rendered foie gras fat, brush a small amount on the waffle surface immediately after cooking for a savory richness that pairs with the foie gras.
Blueberry Jam
- 8
Cook the Jam
In a small saucepan combine the blueberries, sugar, lemon juice and water. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the berries break down and the mixture thickens, about 8–12 minutes. If you prefer a very smooth jam, lightly mash with a potato masher or pulse briefly with an immersion blender (do not overblend — you want some texture).
- 9
Adjust Consistency
If the jam is too thick, add 1 tablespoon water; if too loose, simmer a few minutes longer. Remove from heat and let cool slightly. Reserve 2 tablespoons of the warm jam for the plate and 2 tablespoons of the cooking liquid (blueberry juice) for the gastrique.
Almond Butter Spread
- 10
Combine
In a small bowl whisk together almond butter, honey, vanilla and salt until smooth and slightly loose in consistency. If it's too stiff, thin with 1/2 teaspoon warm water. Transfer to a piping bag or small spoon for plating.
Spruce Gastrique
- 11
Caramelize Sugar
In a small saucepan combine granulated sugar and 2 tablespoons water over medium heat. Swirl the pan gently (do not stir vigorously) until the sugar dissolves and turns an amber color, watching carefully to avoid burning — this takes about 6–8 minutes.
- 12
Deglaze and Infuse
Remove the pan from direct heat and carefully add the apple cider vinegar (it will steam and sputter). Return to low heat and add the chopped spruce tips and the 2 tablespoons reserved blueberry juice. Simmer gently for 2–3 minutes to infuse the spruce aroma into the caramel-vinegar reduction.
- 13
Finish Sauce
If desired, whisk in the cold tablespoon of butter to add gloss and roundness, then season with a pinch of salt. Strain the gastrique through a fine mesh sieve to remove spruce pieces for a smooth sauce, pressing to extract flavor. Keep warm for plating.