Millcroft Inn & Spa’s Foie Gras with Cognac Blueberry Marmalade

Millcroft Inn & Spa’s foie gras with cognac blueberry marmalade dessert.

Indulge in the irresistible flavors of Executive Chef Nicolas Petitjean exquisite Foie Gras accompanied by a luscious blueberry marmalade.

Leave a lasting impression at your next dinner party with this elegant dish! 

Foie Gras with Cognac Blueberry Marmalade, and Carrots

Serves 4 people


400 g Foie Gras 
250 g Blueberries
30 g Shallots
30 g Butter
50 g Cognac
25 g Kosher salt
10 g Extra virgin olive oil
5 g Black pepper
12 g Edible pansies
200 g Carrots


  1. Wash and peel the carrots, and add to a pot of boiling water. Blanch carrots until tender.
  2. Once cooled, add the carrots to a pan and sauté with butter. Season to taste.
  3. To create the cognac blueberry marmalade, dice into cubes and add the shallots to pot and cook until they are transparent in color.
  4. Flambé the shallots with cognac, and add the blueberries to the mixture.
  5. Cook over a low heat until the marmalade binds together. Season to taste. 
  6. Cut the foie gras into four portions, then scored them.
  7. Season with salt and black pepper then seared both sides.
  8. Baste the foie gras using the fate in the pan for one minute on each side.
  9. Remove from the pan and let rest for two minutes.
  10. Plate as the picture shown. 

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