- For Foie Gras
- Foie Gras 1kg
- Port wine 50g
- Nitrate salt 8g
- Crushed black pepper 10g
- For Compote
- Blueberries 500g
- Seedless lime 3 nos
- Blueberry liquor 120g
- Sugar 80g
- For Crumbs
- Butter 250g
- Minced garlic 20g
- Bread
Seared Foie Gras served with Blueberry Lime Compote and Crushed Buttered Crumbs
Ingredients
Method
Marinate foie gras with port wine, nitrate salt and pepper, sealed and keep in the refrigerator for at least 4 hours.
Melt sugar in pan without burning or browning it
Add lime juice and berry liquor in and whisk constantly
Add in blueberries and smash the berries, cook until thicken
Mix butter with garlic together and spread on bread
Preheat oven 120 degrees celsius and bake for 5-10mins depending on oven
Baked until brown and crush toast into sand like crumbs
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