Jul 14 2026
Restaurants›Sparrow + Wolf›Foie Gras Recipe

Foie Gras Recipe

Inspired by Sparrow + Wolf
Time2h
Serves4

PINEAPPLE CHILI COMPOTE, LILIKOI BUTTER, MILK BREAD

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Ingredients

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Foie Gras

Pineapple Chili Compote

Lilikoi Butter

Milk Bread

Method

Prepare the Foie Gras

  1. 1

    Season the Foie Gras

    Sprinkle the foie gras with salt, black pepper, and port wine. Let it marinate for at least 30 minutes.

Make the Pineapple Chili Compote

  1. 2

    Cook the Compote

    In a saucepan over medium heat, combine diced pineapple, red chili, sugar, and lime juice. Cook until the pineapple is tender and the mixture thickens, about 10-15 minutes.

Prepare the Lilikoi Butter

  1. 3

    Mix the Butter

    In a bowl, combine softened butter, lilikoi pulp, and powdered sugar. Beat until smooth and creamy.

Bake the Milk Bread

  1. 4

    Prepare the Dough

    In a large bowl, mix flour, yeast, sugar, and salt. Gradually add milk and melted butter, kneading until smooth.

  2. 5

    Let it Rise

    Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

  3. 6

    Bake

    Preheat the oven to 350°F (175°C). Shape the dough into a loaf and place it in a greased loaf pan. Bake for 30-35 minutes until golden.

Assemble the Dish

  1. 7

    Plate the Dish

    Slice the milk bread, place a portion of foie gras on each slice, top with pineapple chili compote, and a dollop of lilikoi butter.

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