Seared Hudson Valley Foie Gras Recipe
Brioche, Blackberry Chutney, Mint Oil
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Make the Mint Oil
In a small saucepan, combine fresh mint leaves with olive oil. Heat gently over low heat for about 5 minutes, then remove from heat and let steep for at least 30 minutes. Strain the mint oil into a small bottle or jar and set aside.
- 2
Prepare the Blackberry Chutney
In a saucepan, combine blackberry chutney ingredients (fresh blackberries, sugar, vinegar, and spices). Cook over medium heat until the blackberries break down and the mixture thickens, about 15-20 minutes. Allow to cool slightly before serving.
Cooking
- 3
Sear the Foie Gras
Heat a non-stick skillet over medium-high heat. Season the foie gras slices with salt and black pepper. Once the skillet is hot, place the foie gras in the pan and sear for about 30 seconds to 1 minute on each side until golden brown. Remove from heat.
- 4
Toast the Brioche
In the same skillet, add the brioche slices and toast on both sides until golden brown, about 2-3 minutes.
Plating
- 5
Assemble the Dish
On each plate, place a slice of toasted brioche, top with a slice of seared foie gras, and spoon a generous amount of blackberry chutney over the top. Drizzle with mint oil and garnish with additional fresh mint leaves if desired.