Natural foie gras for by-gone chutneys

Savoury recipe
Lionel Lallement

Lionel Lallement

Chef
Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
  1. FIG CHUTNEY WITH OLIVE OIL

    Ingredients

    • Frozen fruits IQF : Fig - 600 g
    • Natural foie gras for by-gone chutneys > Etape (previous revision) > produits - 100 g
    • Red onion - 2
    • Sugar - 100 g
    • raspberry vinegar - 100 g
    • Liquorice stick - 1

    Peel onions and finely chop.

    Cut still-frozen figs into 6 parts. Put in pan, add whole raspberries, sugar and vinegar as well as liquorice stick crushed in 4.

    Cook on low heat for about 2 hours depending on the quantity. When the chutney becomes shiny, let chill for 2 to 3 days in the refrigerator, remove the liquorice stick then thicken appropriately with olive oil.

    In this step

    IQF_Figue-RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
  2. SWEET ALMOND APRICOT CHUTNEY

    Ingredients

    • Frozen fruits IQF : Apricot halves - 600 g
    • Onion - 2
    • Honey - 60 g
    • Almond (flakes) - 100 g
    • Almond (flakes) - 100 g
    • White wine vinegar - 200 g

    Peel onions and finely chop.

    Cut apricots in half, mix in a pan with honey and vinegar then let cook on low heat for around 2 hours depending on the quantity.

    When chutney becomes shiny and while it’s still hot, add the flaked and chopped almonds. Let sit in refrigerator for 2 to 3 days. Thicken appropriately with sweet almond oil.

    In this step

    IQF_Abricot77_RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
  3. CARABAO MANGO CHUTNEY

    Ingredients

    • Onion - 2
    • Brown sugar - 100 g
    • Balsamic vinegar - 100 g
    • Ginger
    • Soy sauce

    Peel onions and finely chop.

    Defrost mangos and cut in small cubes. Mix in a pan with sugar and vinegar. Cook on low heat for about 2 hours depending on quantity.

    The chutney must look shiny. Let cool then add some grated ginger bits according to your taste and season with soya sauce.

  4. DEMONSTRATION

    Ingredients

    • foie gras - 1000 g
    • Bread
    • Fleur de sel
    • Pepper

    Cut bite-sized portions from bread sticks of your choice – plain, raisin-nut, hazelnut …

    Lay them on a baking tray and spread on warm butter using a brush. Cook at 160°.  The above can be done a week in advance.  

    Place your assortment of crispy bites in transparent glasses. In front of your guests, spread a little spoon of chutney on each crispy piece of bread and then place a sliver of half-cooked or natural foie gras on top. 

    Add a few grains of fleur de sel and a dash of ground pepper or a quick turn of your pepper mill depending on your taste.  

    Present to your guests to try. To spice up your demonstration, why not use toasted ginger bread.  

    PS: The chutneys may be kept at room temperature in sterilized containers.

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