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

Recipe by David Varley

Serves: 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.