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
- 1
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.
- 2
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.
- 3
Prepare the Brioche
Toast the brioche slices in a pan until golden brown on both sides. Set aside.
- 4
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.
- 5
Prepare the Mustard Demi
In a small saucepan, combine the demi-glace and Dijon mustard. Heat gently to combine, stirring until smooth.
- 6
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.
