Seared Foie Gras served with Blueberry Lime Compote and Crushed Buttered Crumbs

Edwin Goh

Edwin Goh

23rd August 2018
Edwin Goh

Seared Foie Gras served with Blueberry Lime Compote and Crushed Buttered Crumbs

Buttery sweet foie gras with crispy garlic crumbs


  • 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


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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.