Name: Sautéed Foie Gras with Beerawecka Fruit Chutney and Beer Reduction
Yield: Serves 6
Cuisine: French
Ingredients: 6 Pain d’Épices Chips; 2 tablespoons grapeseed oil; 1 ounce (30 g) shallots, very finely chopped; 4 tablespoons (60 g) butter; ½ cinnamon stick; Freshly ground black pepper; 1 teaspoon cayenne pepper; ½ cup (60 g) dried blueberries; 8 ounces (227 g) Granny Smith apple (1 large), peeled, cored, and cut into ½-inch (1.25 cm) dice; ⅓ cup (90 ml) dark beer; 1 whole star anise; 2 ounces (60 g) dried Black Mission figs, stemmed and cut into ¼-inch (6 mm) dice; ½ cup (70 g) dried cranberries; ½ cup (60 g) dried Turkish apricots, cut into ¼-inch (6 mm) dice; 8 ounces (225 g) Bartlett pear (1 large), peeled, cored, and cut into ½-inch (1.25 cm) dice; Salt; 1 tablespoon Pain d’Épices Powder or ground gingerbread cookies; 1 (12-ounce/360 ml) bottle dark beer; 1 tablespoon white wine vinegar; Salt and freshly ground black pepper; Pinch cayenne pepper; ⅓ cup (50 ml) glucose syrup; 1 grade-A foie gras; Kosher salt and freshly ground black pepper; Pinch Pain d’Épices Powder; 1 teaspoon white wine vinegar; Pain d’Épices Powder; 1 cup yellow frisée; Fleur de sel; 1 tablespoon fresh lemon juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

Beerawecka is an Alsatian brioche-style spiced bread with dried apple, pear, and walnuts—the autumnal flavors that inspired the creation of this chutney. The beer reduction, thick like a balsamic reduction, has a lot of bitterness, which is nice with the dried fruit. Cranberries make this more American. I like the tartness of the cranberries, which I discovered here. I like cranberry relish with a cheese plate and have happy memories of the first ti