Faux gras with toast & pickles

Faux gras with toast & pickles

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(3 ratings)

Prep: 15 mins Cook: 8 mins plus chilling

Easy

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
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Ingredients

  • 100g butter, softened
    Butter

    Butter

    butt-err

    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
    Turkey

    Turkey

    terk-ee

    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

    Chutney

    chut-nee

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

  • sea salt flakes

Method

  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.

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Comments, questions and tips

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Romain TPE's picture
Romain TPE
17th Dec, 2018
3.05
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
bellehulse
20th Dec, 2018
They put faux as meaning fake/false foie gras it's a joke name
Mjnoliver
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
lulu_grimes
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.
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