Thursday, February 20 2020


Seared Foie Gras

Update: December, 14/2014 - 22:30

with chef Raphael Szurek from JW Marriott Hotel Ha Noi

Let's lighten your holiday season with a new dish from our top chef, seared foie gras!

Ingredients: serves 4

For foie gras:

  • 4 pcs (80g per piece) Rougie foie gras
  • 50g flour
  • salt / pepper to taste
  • all spice powder to taste

For parsnip puree:

  • 500g parsnip
  • ½ glace (200ml)
  • 50g butter
  • salt/pepper to taste
  • 50g cream

For carrot cream:

  • 500g carrot
  • 200g onion
  • 1litre of chicken stock
  • salt/pepper to taste

For spiced red wine:

  • 500ml red wine
  • 1 pcs cinnamon stick
  • 3 pcs cloves
  • ½ pcs nutmeg
  • 20g ginger
  • 250g brown sugar
  • 1 pcs orange zest

For garnish:

  • with shimeji mushrooms, ham chips and roasted chestnuts.


For foie gras:

  • Season foie gras with salt, pepper and all spice powder
  • Flour lightly and pan fry on both side until obtain golden brown colour
  • Finish cooking in the oven at 180oC in 5-6 minutes

For parsnip puree:

  • Peel and cut parsnips in small pieces
  • Mix with ½ glace and butter
  • Put in a deep tray, cover with aluminium foil and bake in the oven until parsnips are soft.
  • Blend all, add cream and season with salt and pepper

For carrot cream:

  • Peel and cut carrots and onions in small cubes
  • In a pot, roast the onions, add the carrot and cover with chicken stock
  • Boil and reduce until all liquids are evaporated
  • Blend and season

For spiced red wine:

  • Combine all ingredients in a pot and reduce until it becomes a syrup.

You can sample the dish at Marriott Ha Noi Hotel, 8 Do Duc Duc Rd, Me Tri Ward, South Tu Liem, Ha Noi. Tel. +84 4 3833 5588.

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