This exquisite recipe combines the richness of foie gras with the sweet and tangy notes of caramelized onions and fresh blackcurrants, all served on a perfectly browned brioche.
Estimated reading time: 3 minutes
Recipe from Henriot
Escalopes of Foie Gras, Onion Compote & Blackcurrant Grains
For 4 persons
Preparation timme: 30 minutes
Ingredients:
- 4 duck foie gras escalopes
- 2 onions
- 100 g butter
- 30 g brown sugar
- 1 large brioche
- 150 g blackcurrant grains
- Salt & pepper
Instructions:
- Prepare the Onion Compote: Peel and mince the onions. In a pan, sauté them with half of the butter. Once they’ve achieved a nice color, reduce the heat and let them stew gently for 5 minutes.
- Caramelize: Add the brown sugar to the onions and allow it to caramelize, creating a sweet and glossy compote.
- Toast the Brioche: Slice the brioche thickly. In a separate pan, melt the remaining butter and toast the brioche slices on both sides over medium heat until golden brown and crispy.
- Sear the Foie Gras: Sear the foie gras escalopes in a hot pan for 3 minutes on each side. Season generously with salt and pepper. Once cooked, set them aside on absorbent paper to drain any excess fat.
- Sauté Blackcurrants: Drain the fat from the pan used for the foie gras, then quickly sauté the blackcurrant grains for a burst of fresh flavor.
- Assemble and Serve: To plate, place a toasted brioche slice on each serving dish. Spoon a generous portion of the onion compote over the brioche, then delicately top with a seared foie gras escalope. Finish by sprinkling the sautéed blackcurrant grains over the top.
This sophisticated dish is perfect for a special occasion, offering a delightful balance of savory, sweet, and tart flavors.
For more information, you can visit the original recipe page at Boutique Champagne Henriot.
To drink?
Henriot ‘Rosé Brut’ MV
86(83)p
- Around 55% Pinot Noir
- 60 to 80% of wines of the year
- 20 to 40% of reserve wines
- 8 to 10% of rosé blend (Pinot Noir still red wine)
- At least 3 years of ageing
- Dosage < 5g/L
TASTING NOTE Champagne Club by Richard Juhlin ‘A supple, light rosé champagne with the elegance of early summer and a slightly seductive, feminine character. Rather up-tight and slippery as yet, but certainly storable if one wishes for a bit more zing in the flavour.’
