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Caramelized foie gras in forest berry sauce

Foie gras is not just a classic, but a precise balance of flavors. Delicate duck liver with a golden crust remains soft inside, while caramelization with cane sugar adds a subtle crisp. 

A berry sauce of blueberry, raspberry, blackberry, and strawberry, brings fresh acidity and balances the richness. Pear, stewed in red wine with honey, orange, and star anise, adds depth and brings the dish together.

Caramelized foie gras in forest berry sauce

Preparation Time

30-60 mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Main dish

Ingredients

Foie gras

100 gram

Vegetable oil

10 gram

Flour

Cane Sugar

50 gram

Blueberry

8 gram

Raspberry

6 gram

blackberry

8 gram

strawberry

20 gram

Salt

10 gram

Black pepper

5 gram

For the pear:

pears

1 piece

red wine

100 gram

Sugar

40 gram

Honey

40 gram

Butter

70 gram

Star anise

5 gram

Orange

50 gram

Olive oil

30 gram

step

droplet

1

chef

Combine all the ingredients for the pear in a saucepan, place over heat and reduce the wine. Cook until al dente.

step

droplet

2

chef

Season the foie gras with salt and pepper, dredge in flour. Sear in vegetable oil until golden brown, then finish in the oven at 180 °C.

Serve

droplet

3

chef

Warm the berry sauce. Caramelize the cooked foie gras with cane sugar until a light crispy crust forms.

 

Place the pear in the center of the plate, top with the foie gras.

 

Garnish the dish with berries and pour the sauce over. Done.

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