Foie Gras with Peanut Butter–Miso & Blood Orange Jam on Mini Toasts
Introduction. Foie gras is one of French cuisine’s most luxurious ingredients — rich, silky, and deeply savory. This recipe turns the childhood comfort of a peanut-butter & jelly sandwich into an adult amuse: a seared slice of foie gras atop crisp mini toast, finished with a thick pipable peanut-butter–miso paste and a bright blood orange jam. The contrast of fatty foie, nutty-umami paste and citrus jam creates a playful, elegant bite.
Ingredients
Foie Gras
- 1 whole lobe foie gras (A quality, ~500–600 g) — or pre-sliced medallions
- Kosher salt & cracked black pepper
- Neutral oil for pan (a teaspoon) — foie releases its own fat
- Optional: splash Armagnac or Cognac for flame or finishing
Thick Peanut Butter–Miso Paste (pipable)
- 50 g peanut butter powder
- 25 g white miso (shiro)
- 15 g maple syrup or light honey
- 10 g mirin
- 20 g fresh blood orange or orange juice
- 10 g neutral oil (grapeseed)
- 5 g rice vinegar
- Warm water as needed (10–20 g)
- Optional: ½ tsp toasted sesame oil for depth
Blood Orange Jam
- 1 cup (240 ml) fresh blood orange juice (about 3–4 oranges)
- 1 tbsp finely grated blood orange zest
- 1/3 cup (70–75 g) sugar
- 1 tbsp lemon juice
- 1½ tsp powdered pectin (optional — speeds set) OR reduce down to jam consistency
- Pinch of salt
Toasts & Garnish
- Mini toasts (thin baguette rounds, brioche crisps, or milk-bread toasts), about 12–15 pieces
- Microgreens or micro shiso (optional)
- Flaky sea salt for finishing
Method
1 — Make the Blood Orange Jam
- Combine blood orange juice, zest, sugar, lemon juice and a pinch of salt in a small saucepan. If using pectin, whisk it in now.
- Bring to a gentle simmer and cook until thickened to a loose jam (10–15 minutes) — test by spooning onto a plate; it should hold but still be spreadable. If not using pectin, reduce longer until reaching desired viscosity.
- Cool and store refrigerated. Jam can be made a day ahead.
2 — Make the Thick Peanut Butter–Miso Paste
- In a bowl, whisk peanut butter powder with the blood orange juice to form a smooth, thick paste.
- Add the white miso, maple syrup, mirin, rice vinegar and oil. Whisk until glossy and fully emulsified.
- Adjust texture with warm water, 1 tsp at a time, until a firm, pipable consistency is reached (similar to soft ganache). Taste and adjust seasoning: a touch more maple for sweetness, a little vinegar for lift.
- Transfer to a squeeze bottle or piping bag fitted with a small round tip. Chill until service. Keeps 2–3 days refrigerated.
3 — Prepare & Slice the Foie Gras
- If working from a whole lobe: refrigerate until very cold, then slice into medallions roughly ¾” (2 cm) thick. Pat slices dry with paper towel.
- Season both sides lightly with kosher salt and cracked pepper. Keep chilled until ready to sear.
4 — Sear the Foie Gras (two options)
- Pan-sear method (recommended): Heat a heavy skillet (cast iron or stainless) until very hot. Lightly oil the pan. Place foie medallions in the pan and sear 20–40 seconds per side — you want a golden crust while keeping the center silky. Remove and rest briefly on paper towel to absorb excess fat. Note: foie renders a lot of fat — reserve for other uses (polish a sauce, or toast bread in it).
- Torch method: For a cooler interior and extra gloss, briefly torch both sides after a quick pan sear, or sear only one side and torch the top to finish.
5 — Toasts & Assembly
- Lightly toast your mini toasts until crisp and warm.
- Pipe or spoon a small dollop (about ¼–½ tsp) of the peanut-miso paste onto each toast.
- Place a seared foie medallion on top.
- Top each with a small spoon of blood orange jam (a little goes a long way).
- Finish with a flake of sea salt and a microgreen or micro shiso for color.
Chef Notes & Service
Balance: the peanut-miso should be thick and savory; the jam bright and slightly tart. The foie is luxurious — keep components restrained so each element is audible.
Doneness: foie is best served warm but not hot — sear quickly and place immediately on the toast; the residual heat brings aromas without overcooking.
Allergies:</strong This recipe contains peanuts. Consider a substitute (toasted almond powder) if needed.
Advance prep: jam and peanut-miso paste can be made 1–2 days ahead. Slice foie and keep chilled; sear just before service for optimal texture.
Doneness: foie is best served warm but not hot — sear quickly and place immediately on the toast; the residual heat brings aromas without overcooking.
Allergies:</strong This recipe contains peanuts. Consider a substitute (toasted almond powder) if needed.
Advance prep: jam and peanut-miso paste can be made 1–2 days ahead. Slice foie and keep chilled; sear just before service for optimal texture.
Variations
- Add a tiny dot of aged balsamic or sherry gastrique instead of jam for a deeper, savory finish.
- Swap the mini toast for thin, lightly fried brioche rounds for a richer base.
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