Chef Will Gilson
Will Gilson




Chef Will Gilson
Garden at the Cellar | Boston, MA

Seared Foie Gras and Doughnuts with Rhubarb and Pickled Fruit
Chef Will Gilson of Garden at the Cellar – Boston, MA
Adapted by
October 2009

Yield: 4 Servings


Seared Foie Gras and Doughnuts with Rhubarb and Pickled FruitPickled Fruit:
1 pint water
½ cup balsamic vinegar
½ cup sugar
¼ cup salt
1 vanilla bean
1 stalk rhubarb, chopped into ¼-inch pieces
12 cherries
12 strawberries

4 stalks rhubarb, chopped into ½-inch pieces
¼ cup sugar
1 tablespoon salt
1 teaspoon xanthan gum

1 stick butter
¼ teaspoon salt
3 tablespoons sugar
1 cup water
1 cup all-purpose flour
4 eggs

To Assemble and Serve:
4 3-ounce slices foie gras
Salt and pepper
1 cup sugar
1 teaspoon baharat
1 teaspoon ground coriander
1 teaspoon salt
Mixed herb flowers


For the Pickled Fruit:
Combine the water, vinegar, sugar, salt, and vanilla bean, and bring to a boil. Remove from the heat and add the rhubarb, cherries, and strawberries. Let sit overnight. 

For the Rhubarb:
In a bowl, combine the rhubarb with the sugar and the salt. Cover the bowl with plastic wrap and place over a double boiler. Cook for 40 minutes or until the rhubarb is soft. Strain and reserve the liquid. Using the back of a fork, lightly mash the strained rhubarb and reserve.

Mix the xanthan gum with the reserved rhubarb juice using an immersion blender. Mix until all the powder is incorporated and the mixture is slightly thick. Pour the mixture into a food whipper and double charge. Refrigerate the whipper for at least 2 hours or overnight.

For the Doughnuts:
Combine the butter, salt, sugar, and water and bring to a boil. Remove from the heat and stir in the flour. Return the pan to the heat and stir continuously for 3 to 5 minutes or until the mixture forms a ball. Transfer the mixture to a medium bowl. Use an electric hand mixer on low speed, to incorporate the eggs, one at a time. Beat until smooth.

To Assemble and Serve:
Season the foie gras. In a dry, cast iron skillet, sear the slices of foie gras until cooked through. Heat a deep fryer to 350ºF. Use a small scoop to form doughnut balls and deep-fry 8. Toss the cooked doughnuts in the sugar, baharat, coriander, and salt. Place a small scoop of the rhubarb jam on the plate. Arrange the pickled fruit and 2 doughnuts around the jam. Top the jam with a slice of foie gras. Garnish with the rhubarb foam and the herb flowers.

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   Published: October 2009