From Our Food and Drink Archives

Seared Foie Gras with Apple Chutney

Foie gras is sold in vacuum-packed pieces, usually about 4 to a package. Otherwise, buy a 12 oz (375 g) piece and cut your own slices. The richness of the foie gras is contrasted by this slightly spicy chutney.



1 tbsp (15 mL) olive oil
½ cup (125 mL) finely chopped onion
1 large Spy apple, peeled, cored and cut into ¼-inch (5 mm) dice
1 tsp (5 mL) finely chopped ginger
½ cup (125 mL) rice wine vinegar
3 tbsp (45 mL) packed brown sugar
2 tbsp (30 mL) chopped dried cherries
Salt to taste



4 slices foie gras, each 3 oz (90 g), chilled
Salt and freshly ground pepper



½ cup (125 mL) late harvest Riesling
1 cup (250 mL) chicken stock
Salt and freshly ground pepper
½ tsp (2 mL) fleur de sel
Toasted sliced brioche


  1. Prepare chutney by heating oil in a medium saucepan over medium heat. Add onions and sauté for 2 minutes, until translucent.
  2. Add apple and cook for 3 minutes, until softened. Add ginger and sauté for 1 minute; add vinegar, brown sugar and cherries. Stir together and cook over low heat for 7 to 10 minutes, until liquid has evaporated and chutney has caramelized slightly. Add salt, if desired.
  3. Prepare foie gras by seasoning with salt and pepper. Heat a non-stick skillet over high heat. When it is hot, add foie gras and sear for about 30 seconds per side, until golden. Transfer to a plate and set aside.
  4. Discard fat from skillet. Prepare sauce by pouring in Riesling. Boil for 30 seconds, until reduced by half. Add stock and boil for 2 to 3 minutes more, until mixture has reduced and thickened slightly. Season with salt and pepper.
  5. Sprinkle foie gras with fleur de sel; serve on brioche with a drizzle of sauce and a spoonful of chutney.
Serves 4


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