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Pan-seared foie gras with a chocolate and orange sauce, dates and walnuts.
Course:
Appetizer, Tapas
Cuisine:
French, Mediterranean Inspired
Keyword:
chocolate, dates, foie gras, orange, walnuts
Servings:
4
people
Author:
Steve Paris
Exploring combinations of flavours is something some of us a driven to do. Sometimes disastrous, this time a success - this pan-seared foie gras with chocolate orange sauce was a truly luxurious taste experience.
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Ingredients
8
dates
1/2
cup
walnuts
30
g
dark chocolate
finely chopped, nothing less than 70%
1/2
cup
chicken or vegetable stock
2
tsp
orange zest
2
Tbsp
orange juice
1
tin or jar of foie gras
Instructions
Chop dates and walnuts finely, combine.
Combine stock, orange zest, orange juice, and balsamic vinegar, bring to the boil and reduce by 50%, Allow to cool a little.
Cut foie gras into serving sized pieces
Sear quickly in a hot skillet or bbq plate.
Add chocolate to the reduced stock and heat gently, stirring constantly.
Once the chocolate is melted and the sauce has a good sauce like consistency, remove from heat.
Notes
Put the seared foie gras on a bed of chopped dates and walnuts. Add sauce and serve.
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