Pan fried Foie gras,Fennel Pollen, Prune,Cocoa nibs

Arnaud Bignon

Arnaud Bignon

1st January 2014
Arnaud Bignon

Pan fried Foie gras,Fennel Pollen, Prune,Cocoa nibs

Pan fried Foie gras,Fennel Pollen, Prune,Cocoa nibs by Arnaud Bignon The Greenhouse


  • Ingredients for 2 people:
  • • 2 duck foie gras slices of 90 gr each
  • • 200 gr of pitted prune
  • • 15 gr sherry vinegar
  • • 100 gr water
  • • 2 gr of fennel pollen
  • • 10 gr of cocoa nibs
  • • Some nice flowers
  • • Some nice herb cress


Soak the pitted prunes in warm water until soft, mix it in a thermo processor and add the vinegar. Pass it through a sieve and chill it.
Pan fry the seasoned foie gras without fat, when both sides are nicely colored and it is just warm in the middle, add the cocoa nibs and the fennel pollen on the top with some Cornish sea salt flakes.
Make a mould with a plastic lid to obtain a spiral, fill the empty space with the prune paste and smooth it. Nicely add the cress and the flowers and finish with the pan fried foie gras

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