Seared Foie Gras with Corn Pudding and Blueberries

Foie Gras w/ Corn Pudding & Blueberries

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Seared Foie Gras with Corn Pudding and Blueberries

Makes 1 Serving

This recipe cuts the extreme (but luxurious) richness foie gras with the fruity, vinegar-ed bite of pickled blueberries and compliments it with the sweetness of a corn pudding.

  • 2oz slice of Grade A Foie Gras (frozen)
  • 2 ears of Sweet Corn, cleaned and shucked from cob
  • 1oz Unsalted Butter
  • 6 Fresh Blueberries, sliced in half
  • 5 leaves of Fresh Basil
  • 6 Bow Hill Pickled Blueberries



Reserve 1/4 of the shucked corn and place the rest into a high power blender. Puree on high until liquefied. Strain the liquid through a fine mesh strainer or chinois into a sauce pan.

Cook over medium-high heat using a spatula constantly scraping the bottom of the pan to prevent scorching. Once the liquid begins to simmer and thicken (it should resemble crème anglaise) immediately remove from heat.

Pre-heat a saute pan over high heat. Add butter and the remainder of the corn, then saute quickly until slightly browned. Remove from the heat and add to your thickened “corn pudding.”

Remove the foie gras from the freezer and re-heat the same pan used for the corn over high-heat.

Score both sides of the foie gras and season it liberally with salt and pepper.

Lay the foie gras into the very hot pan and sear for 2 minutes per side, until evenly colored. Remove it from the pan and place on to a paper towel while plating the accompaniments.

Place corn pudding in the middle of a large flat plate and top it with the foie gras. Garnish with both the fresh and pickled blueberries along with the basil. Serve immediately.
Recipe by Jake Vorono
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