Maille Canada

Seared foie gras with Maille raspberry vinegar and Sichuan pepper

Foie gras slices flavored with Sichuan pepper, crushed pistachios and served with a raspberry jus and arugula salad with walnut bread croutons.

Seared foie gras with Maille raspberry vinegar and Sichuan pepper


For the foie gras

  • 4 slices foie gras
  • 2 pinches Sichuan pepper
  • 20 g pistachios
  • 100 g raspberries
  • 60 mL Maille Raspberry Vinegar

For the arugula salad

  • 4 handfuls arugula
  • 15 mL Maille Raspberry Vinegar
  • 5 mL honey
  • 30 mL olive oil

For the walnut croutons

  • 4 slices walnut bread
  • salt and pepper
Prep Time:
30 min
Preheat Oven:
400 F°
4 people
Atelier et saveurs

Recipe by Ateliers & Saveurs

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Crush the pistachios and Sichuan pepper.

For the croutons

Cut thin diagonal slices of walnut bread. Place them on a baking sheet lined with parchment paper. Drizzle bread slices with olive oil and bake for 4 to 6 minutes until golden brown.

For the arugula salad

In a small bowl, combine Maille raspberry vinegar and honey with a whisk. Stir in a drizzle of olive oil and season with salt and pepper to complete the dressing. Toss arugula leaves in dressing.

For the foie gras

Season the foie gras slices with salt and Sichuan pepper, then sprinkle with pistachios on one side. In a hot pan, cook the foie gras for one minute on each side, starting with the side crusted in pistachios. Pat foie gras dry on paper towels and keep warm. Degrease the pan, then add the raspberries and cook for one minute and add Maille raspberry vinegar. Cook for 2 minutes.

To serve

On your plate, garnish the foie gras with raspberry vinegar and a sprinkle of raspberries. Top arugula salad with walnut bread croutons.

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille