40 mins
Foie Gras Escalopes with Dates and Pears
Recipe by Graham
Escalopes of Foie Gras with Dates and Pears is called, in French, Escalopes de foie gras panées aux dattes et au pain d'épice, poires rôties, but that's a bit of a mouthful, so I shortened it a little!
Foie gras means "fat liver" in French because it is the liver of a duck (or sometimes goose) that has been specially fattened. This fattening is usually done through force-feeding the ducks on corn. Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole and may also be served as an accompaniment to another food item, such as steak. This recipe uses whole fresh livers (uncooked), so don't confuse it with the tins or jars of cooked foie gras.
The recipe also relies in part on Pain d'Épice (Spice Bread), so you might want to make this a day or two in advance.
Foie Gras Escalopes on Spice Bread 
Pheasant Casseroled with Port (Faisan en Casserole) Ingredients for Foie Gras Escalopes with Dates and Pears
Currently displaying quantities in US Imperial Measurements
How to Cook Foie Gras Escalopes with Dates and Pears
- Remove the stones from the dates and chop them very finely. Break the spice bread into pieces and then use a food blender to reduce it to a coarse powder. Mix the dates and spice bread together.
- Season the foie gras with salt and freshly ground black pepper then coat them with the date and spice bread mixture, using the flat of your hand to help the mixture adhere to the foie gras. Place the escalopes in the fridge for 30 minutes to chill slightly.
- Meanwhile, peel the pears and cut them into quarters. Remove the stalk, the heart of the pear and the pips. Slice them about ½" (1cm) thick then lay them on a baking tray greased lightly with butter. Drizzle the honey over the top and break the butter into small pieces over the top of the pears. Season with salt and freshly ground pepper then roast in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 20 minutes.
- At the last moment, heat a non-stick frying pan that has been very lightly greased with butter. Turn the heat up to high and cook the foie gras 2 - 2½ minutes on each side. Remove them from the pan and place onto absorbent kitchen paper for a few moments.
- Serve immediately with the roast pears and a glass or two of sweet white wine like a French Sauternes (If you have just won on the lotto, go for a Château d'Yquem - you'll never regret it!)
GRAHAM'S HOT TIP:
If you like the idea of cooked foie gras, but don't want to go to the trouble of making Pain d'Épice, you can use ready made Jamaica Ginger Cake or Ginger Loaf Cake. Your own home-made tastes much better but sometimes you must trade convenience for taste!
Domaine des Cottereaux - Sancerre from the Loire Valley in France is rarely if ever cheap, but then neither is foie gras! Served well-chilled, Domaine des Cottereaux is taut, crisp, focused and classy in a full-yet-restrained way - good structure and some mineral backbone on the finish along with slight hints of flint and gunsmoke.Reviews of Foie Gras Escalopes with Dates and Pears
| November 13 2014 I can't find raw foie gras where I live but I brought some back from France in my flight bag. I used half of them to make Foie Gras Escalopes on Spice Bread (off this site) and I just used the other half to make this excellent recipe. Absolutely amazing tastes and textures. Yes, I know foie gras isn't cheap but what the heck, you only live once! moniqueS (4 reviews) |
What To Eat Tonight
Fried and Grilled (Broiled) food is usually quick and easy to do. Our whole range goes from stupidly simple to fiendishly complex!
The versatile egg just hides quietly in your kitchen waiting for the word of command, then transforms itself into a million different meals.
No need to scratch your head and wonder how to cater for that cocktail party or finger buffet. Just check out our great selection
Other Duck Recipes
Whether for a party, a picnic or a great snack or starter this firm pâté keeps well in the fridge for several days and is hard to resist.
Magret (meaning lean) is the breast of a fatty duck fattened by force-feeding when producing confit and foie gras. But Oh Boy, does it taste good!
Cassoulet is a rich, slow-cooked bean stew or casserole of peasant origins from the south of France. Typically, it contains pork sausages & pork loin.
