Sep 24 2026
Restaurants›Restaurant e18hteen›Seared Hudson Valley Foie Gras Recipe

Seared Hudson Valley Foie Gras Recipe

Inspired by Restaurant e18hteen
Time1h
Serves2

STRAWBERRY CONSOMMÉE + RHUBARB MUSTARDA + GRAHAM CRUMBLE + BRIOCHE + DUCK HEART KATSOUBUSHI

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Foie Gras

Strawberry Consommé

Rhubarb Mustarda

Graham Crumble

Brioche

Duck Heart Katsoubushi

Method

Foie Gras Preparation

  1. 1

    Sear the Foie Gras

    Season the foie gras slices with salt and black pepper. In a skillet, heat the butter over medium-high heat. Once hot, add the foie gras and sear for 30 seconds on each side until golden brown. Remove and let rest.

Strawberry Consommé Preparation

  1. 2

    Make the Consommé

    Combine strawberries, water, sugar, and lemon juice in a blender and puree until smooth. Strain through a fine mesh sieve to collect the liquid. Chill the consommé in the refrigerator.

Rhubarb Mustarda Preparation

  1. 3

    Prepare the Mustarda

    In a saucepan, combine rhubarb, sugar, Dijon mustard, and apple cider vinegar. Cook over medium heat until the rhubarb is soft and mixture thickens, about 10 minutes. Let cool.

Graham Crumble Preparation

  1. 4

    Make the Crumble

    In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10 minutes or until golden. Cool before using.

Duck Heart Katsoubushi Preparation

  1. 5

    Prepare the Katsoubushi

    Clean the duck hearts and marinate in soy sauce and mirin for 30 minutes. Grill or sear until cooked through. Once cooled, slice thinly.

Assembly

  1. 6

    Plate the Dish

    On a plate, create a base with strawberry consommé. Place seared foie gras on top, add a spoonful of rhubarb mustarda, sprinkle graham crumble around, and finish with brioche and duck heart katsoubushi.

More from Restaurant e18hteen