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GRILLED FOIE GRAS

Serves 4

FOIE GRAS

180 g foie

  1. Clean the foie lobes by breaking them into 1.5 inch pieces and removing the veins.

  2. Sear the pieces on extremely hot ‘Binchotan’, and place over an ice bath to chill down.

  3. Roll into 2.25 diameter cylinders and place directly into an ice bath.

AVOCADO

1 hass avocado

  1. Cut hass avocado in half. Remove the seed and peel.

  2. Place face side down and slice the avocados into 0.1 inch-thick avocado rounds.

  3. Cut the foie to same thickness and using a circular ring mold.

  4. Punch the avocado over the whole left from the seed.

  5. Punch the foie slice and then place within the avocado.

  6. Char the edge of the avocado using a torch. This whole process should be done on the serving plate.

Grilled Foie Gras: List
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