Millcroft Inn & Spa’s Foie Gras

Foie gras is a delicacy from the South-West of France and can be bought both pre-cooked or fresh. It is considered to be at its best when simply served with toasted brioche and a glass of sweet wine. Serve this dish at your holiday dinner party to elevate your guests’ experience! This recipe courtesy of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa. 

Foie Gras

Compliments of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa.

Serves 4 people

Ingredients for Foie Gras and Pear Chutney:

360 g Foie gras 
400 g Bartlet Pear
40 g Shallot
50 g Red wine vinegar
100 g Maple syrup
4 Brioche slices 
Salt & pepper to taste

Method: 

1. Portion the foie gras at 90g per portion.
2. Score foie then reserve.
3. Season with salt and pepper then pan sear the foie gras for 2 minutes on each side.
4. Peel and core the Bartlet pear. Peel and brunoise the shallot. In a pot, cook the shallot, add pear and maple syrup and cook for 2 minutes. Deglaze the pot with red wine vinegar. Cook until the liquid has fully evaporated then add salt.

Ingredients for Pine Nut Nougatine:

100 g Pine nut
1/2 g Espelette pepper
50 g Maple Syrup
2.5 g Maldon salt

Method:

1. Preheat the oven to 350˚F.
2. Combine the pine nut, espelette pepper, maple syrup and maldon salt together in a mixing bowl.
3. Place the mix on a tray with parchment paper and bake for 5 minutes. Stir the nougatine, turn the tray and bake for an other 5 minutes.
4. Cool down then brake into pieces.

Ingredients for Grand Marnier Gastrique:

20 g Maple syrup
15 g Grand marnier 
10 g Apple cider vinegar

Method:

1. In a sauce pan, reduce the maple syrup by half, and deglaze the pan with cider vinegar.
2. Add the Grand Marnier, and reduce by half.

Plate dish as illustrated in the photo.