Foie Gras with Pickled Blueberries & Fennel-Leek Puree

Foie Gras w/ Pickled Blueberries & Fennel

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Foie Gras with Pickled Blueberries & Fennel-Leek Puree

Makes 6 Servings
wine WINE PAIRING
Sauternes

This dish balances the incredible richness of seared foie gras with the bite of pickled blueberries and a creamy, faintly anise-y fennel leek puree.

INGREDIENTS
  • Blueberry Sauce:
  • 1 tbsp Pickling Liquid from Organic Pickled Blueberries
  • 1 tbsp Honey (we used Shipwreck Wildflower Honey)
  • Fennel Leek Puree:
  • ½ cup Fennel Bulb, diced
  • ½ cup Leek, diced
  • ¼ cup Beef Stock
  • 2 tbsp Greek Yogurt
  • 1 tbsp Unsalted Butter

DIRECTIONS

1

Caramelize the fennel & leek in a pan with olive oil.
2

Using a blender, blend the caramelized fennel bulb & leek with the beef stock, butter & yogurt to a smooth puree. Press the puree through a fine mesh strainer to work out any lumps.
3

Simmer together the pickling liquid & honey until they coat the back of a spoon.
4

Just before serving, sear the foie gras slices (how to sear foie gras).
5

Serve the foie above the fennel leek puree, topped with a small amount of the sauce, garnished with blueberries & fennel stalk slices.

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