Foie Gras Recipe

Prepare and cure

Remove foie gras from refrigerator and let sit 15 minutes to take the chill off. Using a small sharp knife, gently separate the two lobes and remove visible veins and connective tissue. Rinse lightly under cold water and pat dry with paper towel.

Place the lobe(s) on a tray and sprinkle evenly with the salt, sugar and white pepper. Drizzle the 30 ml Madeira over the surface. Cover tightly with plastic wrap and refrigerate to cure for 6–12 hours (overnight acceptable).

After curing, remove excess seasoning and any expelled liquid. Gently press the foie into a terrine mold or ramekin if you plan to chill and slice: fold lobes to fit, then cover with plastic wrap and set a weight on top. Chill at least 2 hours (preferably 6 hours) until firm for slicing. Alternatively, for seared foie: pat the lobes dry thoroughly with paper towels and proceed to sear in the next steps.

Searing option

If serving pan-seared pieces: slice foie into 1–1.25 cm (3/8–1/2") thick pieces. Heat a dry, heavy skillet over high heat until very hot. Season slices lightly with salt and pepper. Place slices in the skillet and sear 30–45 seconds per side until deep golden brown; the interior should remain soft. Remove and rest briefly on paper towel.

Terrine (poached) option

If you packed foie in a terrine and chilled it: preheat oven to 120°C (250°F). Pour a thin layer of warm beef or chicken stock into a roasting pan, set the terrine dish in it to create a bain-marie. Cover the terrine with foil and bake 20–30 minutes just to remove any remaining heat and set the texture. Chill fully, then unmold and slice into 6–8 portions. (Timing depends on terrine size — do not overbake.)

Prepare apples: peel, core and slice apples into 1/4" thick wedges. Put the vanilla bean open side down or vanilla paste in a bowl with the apple slices and lemon to avoid browning while you heat the pan.

Heat a wide skillet over medium heat and add 30 g butter. Once melted and foaming, add the apples in a single layer (work in two batches if necessary). Sprinkle 30 g of the sugar over the apples in the pan.

Let apples cook undisturbed 2–3 minutes until the undersides begin to brown, then stir gently and cook another 2–3 minutes until tender but holding shape. Add the remaining 30 g sugar and the scraped seeds of the vanilla bean (or 1 tsp vanilla paste). Stir to combine and encourage caramelization for 1–2 minutes.

Carefully add 60 ml Madeira to deglaze the pan (it may steam/flare briefly). Stir and simmer 1–2 minutes until the sauce thickens slightly and coats the apple slices. Finish with a pinch of salt. Remove from heat and keep warm.

Heat a nonstick skillet over medium heat. Add 30 g butter and allow to foam but not brown. Add brioche slices and toast 1–2 minutes per side until golden and crisp. Keep warm in a low oven (about 90°C / 200°F) if needed.

If using terrine slices: place one brioche slice on each plate, top with a slice of chilled foie gras (about 60–80 g per serving). If using seared foie: place a seared piece atop the toast immediately after searing while still warm.

Spoon 2–3 tablespoons of the warm caramelized apples alongside or slightly over the foie. Scatter a few microgreens on top, finish with a light pinch of coarse Maldon salt and a crack of black pepper. Optionally, drizzle a teaspoon of reduced Madeira syrup (pan sauce from apples reduced further) around the plate.

Serve immediately while brioche is crisp and apples are warm. Provide additional toasted brioche on the side if desired.