By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Foie gras with cherries and Madeira is the summer cousin to foie gras with figs. Sweet-tart cherries balance the rich foie, Madeira ties everything together.
Key Takeaways
- Use ripe summer cherries
- Madeira reduction syrupy
- Sear foie 60-90 sec per side
- 60g foie per portion
- Pair with [foie gras with truffles](https://beleaev.com/products/rougie-bloc-of-goose-foie-gras-with-truffles-145g) for double luxury
The Ingredients
Serves 2
- 2 slices grade A foie gras, 60g each
- 16 ripe black cherries, pitted
- 100ml Madeira (Sercial)
- 1 tbsp aged sherry vinegar
- 1 tsp clear honey
- 2 small slices toasted brioche
- Sea salt and black pepper
The Method
1. Halve cherries.
2. Make Madeira reduction: simmer Madeira until reduced by two-thirds. Add vinegar and honey. Reserve.
3. Cook cherries in dry pan over medium heat 2 min. Add to Madeira reduction.
4. Score and salt foie. Sear in dry hot pan 60-90 sec per side.
5. Place on toasted brioche. Spoon cherry-Madeira around. Add salt flake. Serve immediately.
Tips
Ripe cherries (May-July UK).
Reduction syrupy.
Don't pour sauce on foie.
Eat fast.
Variations and Pairings
With caviar: Top with Royal Oscietra.
Wine pairing: Sauternes or chilled Riesling.
For more foie gras dishes, see our foie gras with figs and foie gras apples recipes.
Frequently Asked Questions
Cherry variety?
Black cherries (Cordia, Bing). Avoid Morello (too sour for this).
Madeira substitute?
Dry sherry or port.
Make in advance?
No. Sear foie to order.
Foie gras with cherries in cherry season is one of those starters that defines summer luxury. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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