"A huge thank you to everyone for a fantastic course. It has enabled
beginners like me to discover cooking and to love it. Maynard and Benedict
passed on to all of us a passion for food and its presentation with a relaxed professionalism which allowed everyone to flourish, no matter their
what their initial talents - or lack of them - were!"

Victoria Lloyd

Walnut Grove Recipes

Seared Foie Gras with a Compote of Caramelised Onions

Serves 2

  • 2 x 100g foie gras
  • 3 onions
  • sprig thyme
  • 1tbsp brown sugar
  • 1 tbsp olive oil
  • 75ml red wine
  • 40ml balsamic vinegar
  • 1 clove garlic


1. Slice the onions, heat olive oil in a saucepan and cook onion and thyme until caramelised, then add finely chopped garlic and cook for another minute or so.

2. Add wine, vinegar and sugar and reduce to thick syrupy consistency.

3. Pan fry the foie gras in a heavy based frying pan, which is hot, but dry (no oil). Cook for about 1 to 2 minutes each side, until it is soft in the center.

4. Place the onion compote in the center of your plate, and carefully place the foie gras on top of it. It is now ready to serve.

5. Simple tip, for the success of this dish don't over cook the foie gras, keep it nice and pink and moist.

Serving Suggestions

This is a nice starter but quite rich so keep the portion small. For the best results buy the best quality foie gras you can afford and make sure it is raw (not tinned).

Advanced Preparation

The onion compote can be made a couple of days in advance but the foie gras has to be cooked just before serving.

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