Sunday, April 5 2020


Pan Fried Foie Gras

Update: March, 16/2015 - 19:19

with Olivier Genique, Chef de Cuisine of Le Beaulieu Restaurant, Sofitel Legend Metropole Ha Noi

(Comfit quince, caramelised apple, raspberry vinegar reduction)

This week, enjoy your foie gras with a new method!

Ingredients: serves 4

  • 8 slices foie gras (50g each)
  • 25g butter
  • 1p quince
  • 2p golden apple
  • 25g sugar
  • 100g water
  • 1 lemon juice
  • 100g raspberry
  • 50g white vinegar
  • 25g water
  • 25g sugar
  • 200g muscat wine
  • 1 vanilla stick
  • 4 leaves shiso


  • Foie gras cook in pan with a little bit cooking oil.
  • Peel apples, make 4 big slice (1.5 cm), cut round with a ring, pan roasted slowly with butter until blond caramel colour.
  • Mix water, sugar and lemon juice, boil.
  • Peel the quince, cut in two and slowly poach in syrup until quince is soft.
  • Mix vinegar, water and sugar, boil. Add the raspberry, cook 5 min, blend, filter.
  • Open vanilla stick, add seed in muscat wine.
  • Slow cook until became syrup.
  • Wash and reserve in cold place.

You can sample the dish at Sofitel Legend Metropole Ha Noi, 15 Ngo Quyen St, Ha Noi. Tel: +84 4 3826 6919 ext 8521.

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