Pan Seared Foie Gras with Dried Apricot Chutney Relish on Sourdough Baguette

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


½ lb Fois Gras, sliced about one inch thick
1 Sourdough Baguette, sliced thin

Relish Ingredients:
¼ lb Dried Apricots
about 1 cup Golden Raisins, soaked in J Ratafia overnight
2 Tbl Cornichons, chopped fine
2 Tbl Shallots, chopped fine
1 tsp Curry Powder
½ tsp Ground Cardamom
½ tsp Ground Clove
¼ tsp Cayenne
2 Tbl Red Fresno Pepper, chopped fine
¼ cup J Vintage Brut


Fois Gras Procedure:
Salt and pepper to taste. In a very hot pan, sear one side of the fois gras, turn over and sear other side. About 45 seconds to 1 minutes total cooking time.

Relish Procedure:
Combine and marinate overnight.

Place the fois gras on a slice of the sourdough baguette, top with the apricot chutney relish. Garnish with a chive baton.


Suggested Pairing: