Peter Pioppo

Eric Hara
daividburke & donatella
133 E. 61st St.
New York, NY 10021
(212) 813 2121

Biography & Interview

Chef Eric Hara
davidburke & donatella | New York

“PB & J” Foie Gras Torchon
Chef Eric Hara of davidburke & donatella – New York, NY
Adapted by

Yields: 6 Servings


    Fois Gras Torchon:
  • 1 lobe grade B foie gras, deveined
  • 5 grams salt
  • 5 grams pepper
  • 2 grams sugar
  • ¼ cup white port
  • Consommé

    Strawberry Jam:
  • 1 cup strawberries
  • ¼ cup sugar
  • 1 vanilla bean
  • 1 cinnamon stick

    Macadamia Nut Butter:
  • 1 cup macadamia nuts
  • Salt and pepper

    To Assemble and Serve:
  • 6 slices brioche
  • Fleur de sel

For the Fois Gras Torchon:

Season foie gras with salt, pepper, and sugar and soak in port overnight. The following day wrap foie gras in a cheese cloth and tightly roll to about 2 inches in diameter. Poach in simmering consommé for 4 to 5 minutes. Remove from consommé, tighten the cheese cloth, and set in fridge.

For the Strawberry Jam:
Place the strawberries in a double-boiler with sugar, vanilla beans, and cinnamon stick. Place lid on top and steep until liquid is extracted from the berries. Separate the liquid and set aside. Blend the berries and cool. Pass berry mixture through a chinois.

For the Macadamia Nut Butter:

Roast macadamias in oven at 350˚F until golden. Pulse in Robot Coupe until slightly chunky. Season with salt and pepper to taste.

To Assemble and Serve:
With a cookie cutter, cut out a round of brioche with the same diameter as the foie gras. Pan-fry until golden brown. Place a small amount of strawberry purée on a plate. Plate one slice of brioche and spread with Macadamia Nut Butter. Add one slice of foie gras and a second slice of toasted brioche. Add jam and a second slice of foie gras. Season with fleur de sel and serve.



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   Published: August 2007