Faux gras with toast & pickles

Faux gras with toast & pickles

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 15 mins Cook: 8 mins plus chilling


Serves 6 - 8

With only two ingredients, this is the easiest parfait you’ll ever make. If you have a smoothie bullet blender, it’ll give you the most velvety result

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal127
  • fat11g
  • saturates7g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein7g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300g organic chicken or duck livers, trimmed, cleaned and patted dry



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

To serve

  • sliced brioche or sourdough
  • cornichons
  • chutney
    Apple & cranberry chutney in three jars



    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…

  • sea salt flakes


  1. Heat 50g butter in a frying pan until sizzling, add the livers and fry for 4 mins until coloured on the outside and slightly pink in the middle. Leave to cool, then tip the contents of the pan into a food processor or a smoothie bullet blender. Season generously with salt and add the remaining butter. Blitz until you have a smooth purée, then scrape into a container, smooth over the top and place in the fridge to chill for at least 2 hrs. Can be made a day ahead.

  2. To serve, griddle slices of brioche or sourdough, and tip some cornichons and chutney into small pots. Put a large spoon in a cup of hot water. As if serving ice cream, scoop a spoonful of the faux gras onto each plate, dipping the spoon into the water after each scoop. Sprinkle a few salt flakes over each scoop and serve with the toasts, cornichons and chutney.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Romain TPE's picture
Romain TPE
17th Dec, 2018
Hello! We are french. We would like to remind you that "Faux gras" doesn't exist, it's "foie gras" or "duck's liver". Good recipe ! Bye
20th Dec, 2018
They put faux as meaning fake/false foie gras it's a joke name
24th Nov, 2019
How far in advance can I make this? I’d like to make it in advance. How should I store it until serving?
lulu_grimes's picture
25th Nov, 2019
Hi, The recipe says you can make it a day ahead but it will last for 2 days in the fridge. We hope you enjoy the recipe.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?