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Escalope of foie gras with raspberries and Sichuan pepper Recipe

Ingredients for 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
Method
  • 1

    Roughly chop the pistachio nuts.

  • 2

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

  • 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.

  • 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.

  • 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.»

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

Rate this recipe :

(13 votes)

  • Preparation  15mins
  • Cooking time  0h
  • Rest time  0h

  • Difficulté  Medium
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