Pressed foie gras with salted dates

Serves4 Origin Europe
Preparation 10mins + 24hrs refrigeration Heat rating (Mild)
Cooking 2-3mins Ease (Easy)
Vegetarian No


freshly grated to taste Allspice
Slice the foie gras into thick slices. Season well with salt and allspice. Fry in a hot pan for 1min each side.

Stone and very finely chop the dates. Layer the cooked foie gras and the chopped dates in a terrine.

Cover and refigerate for 24h hours. Remove from the fridge 15mins before serving


400g fresh foie gras
100g dates
sea salt

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