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Forest fruit puree with fried foie gras

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Ingredients for 4 servings:

  • 250 g berries, red or frozen forest berries
  • 2 shallots
  • 100 g sugar
  • 50 ml vinegar (raspberry vinegar)
  • 200g foie gras
  • Currants, 4 bunches

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

noble, easy-to-prepare starter

Wash and stem the red berries, then place them in a saucepan with the sliced ​​shallots, sugar, and vinegar. Bring to a boil and simmer for about 50 minutes until the compote becomes a stew. Let cool and serve in portions among 4 jars. Cut the foie gras into pieces (fry if desired) and place it on top of the stew. Garnish with fresh currants, if using.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Forest fruit puree with fried foie gras