Seared foie gras with maille raspberry vinegar and sichuan pepper

Foie gras

Foie gras slices flavored with Sichuan pepper, crushed pistachios and served with a raspberry jus, a salad of arugula and walnut bread croutons.


Recipe for 4 persons

For the foie gras

4 Unit(s)
Foie gras scallop
2 Pinch(es)
Sichuan pepper
20 Gr
100 Gr
60 Ml
Raspberry vinegar

For the arugula salad

4 Handful(s)
Arugula salad
15 Ml
Raspberry vinegar
5 Ml
30 Ml
Olive oil

For the walnut croutons

4 Slice(s)
Walnut bread
  • Salt and pepper
Seared foie gras with Maille raspberry vinegar and Sichuan 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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