Foie Gras Recipe

Inspired by Restaurant Le Clan

Time1h

Serves4

Chicoutai / Airelles / Croute de pain / Caramel de cône

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 Preparation

14 1/8 oz (400 g) Foie Gras

1 tsp Celtic sea salt

1/2 tsp White pepper

2 tbs Armagnac or Cognac

Chicoutai (Cherries) Compote

7.05 oz (200 g) Chicoutai Cherries (Pitted)

1 3/4 oz (50 g) sugar

1 tbs ReaLemon lemon juice

Croute de Pain

1 loaf Baguette

1 3/4 oz (50 g) Butter

Caramel de Cône

3 1/2 oz (100 g) sugar

3 3/8 tbsp (50 ml) Water

Method

Foie Gras Preparation

Prepare the Foie Gras

Remove the veins from the foie gras and cut it into slices. Season with salt, white pepper, and drizzle with Armagnac. Let it marinate for at least 1 hour in the refrigerator.

Cooking the Foie Gras

In a hot skillet, sear the foie gras slices for about 30 seconds on each side until golden. Remove and set aside.

Chicoutai Compote

Make the Compote

In a saucepan, combine chicoutai cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the mixture thickens, about 15 minutes. Let it cool.

Croute de Pain

Prepare the Baguette

Slice the baguette into thin pieces and toast them in a buttered skillet until golden brown on both sides.

Caramel de Cône

Prepare the Caramel

In a small saucepan, combine sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns a golden color. Remove from heat and let cool slightly.