Home Recipes Roasted Foie Gras en Cocette with Hennepin Ale, Sweet Onion and Coriander

Roasted Foie Gras en Cocette with Hennepin Ale, Sweet Onion and Coriander

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As chef de cuisine at Bradley Ogden in Caesar’s Palace, chef David Varley is an old friend of foie gras. “The bitterness of the beer’s hops and the bitterness of the foie gras cancel each other out,” says Varley of his choice to use Brewery Ommegang’s Hennepin in this dish. “What you end up tasting is the purest nature of both meat and brew.”

Makes: 4

  • Foie Gras:
  • 12 ounces grade-A foie gras, blocked and scored
  • 1 orange, juiced and peeled
  • 2 tablespoons coriander seed, crushed
  • 2 tablespoons honey
  • 4 sprigs thyme
  • 2 bay leaves
  • salt and pepper to taste
  • ---
  • Sweet Onion Fondue:
  • 2 large Vidalia onions, thinly sliced
  • 2 oranges, juiced and zested
  • 1 bottle Ommegang Hennepin Farmhouse Saison
  • 1 ounce butter
  • thyme
  • bay leaf
  • honey
  • salt and pepper to taste
  • ---
  • Almond Crust:
  • 2 ounces Marcona almonds, toasted and chopped
  • 1 teaspoon coriander seed, toasted and ground
  • 1 tablespoon candied orange zest, chopped
  • 1⁄2 teaspoon Welsh sea salt
  • black pepper


Foie Gras:

• Season foie gras heavily with salt and pepper, then sear on all sides until golden brown in a medium sauté pan.

• Transfer foie gras to a baking dish and drain all but 1 tablespoon of fat from pan.

• Add coriander seed to remaining fat and fry until aromatic, then add bay leaves, thyme, orange peel and honey and cook until foamy and caramelized.

• Deglaze with orange juice and pour mix into cocotte.

• Roast in a 325-degree oven until thermometer registers a 105-degree internal temperature, remove and cool for three minutes.

Sweet Onion Fondue:

• Slowly sweat onion slices in butter with salt and pepper until golden brown and sweet.

• Add Ommegang Hennepin Ale, orange juice, zest, thyme and bay leaf and slowly reduce until glazed and concentrated.

• Add honey to taste.

To serve:

• Combine all crust ingredients in a shallow bowl.

• Place a spoonful of onion fondue into a warm bowl.

• Slice foie gras and dip cut side in almond crust, then place crust-side up atop onion fondue. Spoon reserved roasting juices over each serving and garnish with fresh herbs.


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