Seared foie gras with maille raspberry vinegar and sichuan pepper
Foie gras slices flavored with Sichuan pepper, crushed pistachios and served with a raspberry jus, a salad of arugula and walnut bread croutons.
IngredientsRecipe for 4 persons
For the foie gras
For the arugula salad
For the walnut croutons
- Salt and pepper
Preparation time: 30 min
Preheat your four at 400 °F
- General preparation
Crush the pistachios. Season the foie gras. Crush the Sichuan pepper.
- Croutons preparation
Cut the slices of walnut bread diagonally. Place them on a baking sheet lined with parchment paper. Pour a drizzle of olive oil and bake 4 to 6 minutes until it gets golden brown.
- Arugula salad preparation
In a small bowl, combine raspberry vinegar and honey with a whisk. Stir in a drizzle of olive oil and season with salt and pepper. At the last minute, mix with the arugula leaves.
- Foie gras preparation
Season the foie gras slices with salt and Sichuan pepper, then sprinkle with pistachios on one side. In a hot pan, cook the foie gras 1 minute on each side starting with the side of pistachios. Pat dry on paper towels and keep warm. Degrease the pan then add the raspberries and cook 1 minute and deglaze with raspberry vinegar. Cook 2 min.
- To serve
On your plate, place the foie gras with raspberry juice and a few raspberries around. Arrange the walnut bread croutons staggered with a small bunch of arugula on the side.
The brands are offering a lot of vinegar choices, so don't have any hesitations switching for another one on this recipe.
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