Seared Foie Gras Recipe
gooseberry mostarda, walnut-sunflower crumble, brioche, mustard demi
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Ingredients
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Seared Foie Gras Ingredients
Method
Preparation Directions
Prepare the Gooseberry Mostarda
In a saucepan over medium heat, combine the gooseberries, sugar, and white wine vinegar. Cook until the gooseberries are soft and the mixture thickens, about 10-15 minutes. Set aside to cool.
Make the Walnut-Sunflower Crumble
In a bowl, mix the chopped walnuts and sunflower seeds. Drizzle with olive oil, season with salt and pepper, and toss to combine. Spread on a baking sheet and toast in the oven at 180°C (350°F) for about 10 minutes, or until golden. Allow to cool.
Prepare the Brioche
Toast the brioche slices in a pan until golden brown on both sides. Set aside.
Sear the Foie Gras
Heat a skillet over medium-high heat. Season the foie gras with salt and pepper. Sear the foie gras for about 30 seconds on each side until browned and crispy, taking care not to overcook.
Prepare the Mustard Demi
In a small saucepan, combine the demi-glace and Dijon mustard. Heat gently to combine, stirring until smooth.
Plate and Serve
On a plate, arrange the toasted brioche, top with the seared foie gras, drizzle with mustard demi, and garnish with gooseberry mostarda and walnut-sunflower crumble.
