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Foie Gras with Caramelised Oranges - hot

A recipe inspired by the great Nico Ladenis.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards


4 tablespoons (60ml) soft Brown Sugar
8 tablespoons (120ml) Clarified Butter (q.v.)
12 Orange segments, with the pithe removed
400ml/14 fl oz good Chicken Stock (q.v.) – see Stock; Chicken
4 tablespoons (60ml) Armagnac or Cognac
60g/2oz Unsalted Butter
1 tablespoon (15ml) Hazelnut Oil
a little Salt and freshly-ground Black Pepper
An assortment of fresh small Mixed Leaves
4 slices of Brioche Toast, or Toast from a good-quality loaf (optional)
4 slices of fresh Foie Gras – each weighing about 110g/4oz, and cut so it's 1cm/½in thick


- Preheat the grill so that it's very hot.

- Melt the brown sugar in the clarified butter and brush the orange segments.

- Caramelise under the grill for 20 seconds and keep warm, Don't over-cook them, or they will fall to pieces. Set aside.

- Rapidly reduce the chicken stock until you have about 4 tablespoons (60ml) left. Add the Armagnac/Cognac and the butter, and simmer until the sauce is thick. Remove from the heat and keep warm.

- Pour the hazelnut oil and the salt into an empty bowl and toss the mixed leaves, so they are all very lightly coated.

- Arrange the leaves in a ball on one side of each warmed serving plate.

- Toast the slices of brioche or bread, and place one slice on each plate, on the opposite side to the salad leaves.

- Heat a frying pan until it is very hot, then put the slices of foie gras in the pan, without any butter or fat.

- Turn then over after 15 seconds, then leave to cook for a further 15 seconds and lightly season with salt and pepper. If they are fried for any longer, they will melt!

- Place the foie gras on top of the toast, and arrangethe caramelised oranges on top.

- Pour over the sauce

Serve while the liver is still hot.

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