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Escalope of foie gras with raspberries and Sichuan pepper Recipe

Escalope of foie gras cooked with chopped pistachio nuts and fresh raspberries, served with a raspberry sauce.

  • Preparation
  • Cooking time
  • Rest time
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(13 votes) 4/5
Pour people
  • Duck foie gras slice(s) : 6 whole
  • Sichuan pepper : 2 g
  • Fleur de sel : 6 pinch(es)
  • Blanched pistachio(s) : 100 g
  • Raspberry vinegar : 100 ml
  • Fresh raspberries : 125 g
  • ETAPE 1

    Roughly chop the pistachio nuts.

  • ETAPE 2

    Score the foie gras escalopes with a sharp knife and season with salt and Sichuan pepper. Sprinkle some chopped pistachios over one side.

  • ETAPE 3

    Heat a frying pan to hot and cook the escalopes for 1 minute on each side - start with the side covered in pistachios. Remove from the pan and leave to rest on some kitchen paper - this will absorb any excess grease.

  • ETAPE 4

    Wipe the grease from the pan and then add the raspberries. Cook for 1 minute and then deglaze with the raspberry vinegar and cook for a further 2 minutes.

  • ETAPE 5

    Serve the escalopes of foie gras drizzled with the raspberry sauce. Top with a couple of fresh raspberries and a small handful of rocket.

Chef's tip

«Frozen raspberries will work well if you cannot get hold of fresh.»

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