Foie gras with date and walnut crumble and quince paste

Name: Foie gras with date and walnut crumble and quince paste (Micuit de foie con migas de dátiles y nueces con compota de membrillo)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 14 oz (400 g) ethical mi-cuit foie gras (goose); 3 tablespoons sweet raisiny wine such as Pedro Ximénez; ½ cup (1¾ oz/50 g) walnut halves; ½ cup (2½ oz/70 g) pitted dates; Salt and white pepper; Extra virgin olive oil; Sage leaves; 1 cup (10½ oz/300 g) quince jam; Scant 1 tablespoon sugar; 3 tablespoons brandy

Micuit de foie con migas de dátiles y nueces con compota de membrillo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Get out the violins. In this luscious symphony of flavors, Isabel creates her usual balance of sweet and salty, in this case with the added richness of the creamy foie gras. You can buy foie gras already deveined, which makes life easier.

Ingredients

14 oz (400 g) ethical mi-cuit foie gras (goose)
Scant 1 tablespo

Europe
Spain
Seville
Cádiz
Starter
Gluten-free
Mediterranean

Method

Soak the foie gras in water for half an hour, drain, dry with paper towels, then pull out the fine veins. In a bowl, combine the sugar, wine, brandy, salt, and pepper and macerate the liver for two hours.

Using plastic wrap to help, shape it into a roll about 1 inch (3 cm) in diameter.

Add water to the bottom of a steamer and bring to a vigorous simmer (150°F/65°C). Unwrap the r