Foie gras-date chutney with toasted spiced dried fruit bread from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson

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Notes about this recipe

  • L.Nightshade on November 09, 2014

    This recipe calls for searing foie gras in one-inch cubes and incorporating it into the chutney. I couldn't see doing that, although I may try it one day. Instead, I made the chutney using the fat from searing the foie, and served it with small slices of foie. The spiced fruit bread is spread with softened butter that has been blended with ginger, cardamom, cinnamon, and salt, and toasted in a heated skillet. I serve this with the foie, toasted bread, and chutney separate on the plate, to be stacked as desired by the diners as desired. I loved this dish. I originally had my doubts about the fruity bread with chocolate served with the foie gras, but for me, it totally worked.

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