Foie gras slices flavored with Sichuan pepper, crushed pistachios and served with a raspberry jus and arugula salad with walnut bread croutons.
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Crush the pistachios and Sichuan pepper.
Cut thin diagonal slices of walnut bread. Place them on a baking sheet lined with parchment paper. Drizzle bread slices with olive oil and bake for 4 to 6 minutes until golden brown.
In a small bowl, combine Maille raspberry vinegar and honey with a whisk. Stir in a drizzle of olive oil and season with salt and pepper to complete the dressing. Toss arugula leaves in dressing.
Season the foie gras slices with salt and Sichuan pepper, then sprinkle with pistachios on one side. In a hot pan, cook the foie gras for one minute on each side, starting with the side crusted in pistachios. Pat foie gras dry on paper towels and keep warm. Degrease the pan, then add the raspberries and cook for one minute and add Maille raspberry vinegar. Cook for 2 minutes.
On your plate, garnish the foie gras with raspberry vinegar and a sprinkle of raspberries. Top arugula salad with walnut bread croutons.
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