Seared Foie Gras, Sage Waffle, Florida Blackberry Marmalade

Adapted by
July 2013
Yield: 10 servings


Florida Blackberry Marmalade
6 cups blackberries, mashed
1¾ ounces pectin
7 cups sugar
2 eggs, seperated
1 cup butter, melted
1½ cups milk
2½ cups flour
¾ cup sugar
1 teaspoon salt
1 teaspoon vanilla
3½ teaspoons baking powder
¼ cup fried, chopped sage
To Assemble and Serve
10 lobes foie gras, deveined, divided into 3-ounce portions
Red wine sauce


For the Florida Blackberry Marmalade:

In a medium saucepot over medium heat, bring blackberries and pectin to a boil. Add sugar and return to boil. Cook 2 minutes. Remove from heat and cool.

Sage Waffles:

In mixer with whisk, whip egg whites to medium peaks. Chill. In a large mixing bowl, add egg yolks, milk, sugar, vanilla, melted butter, and salt. Mix well. Add flour, baking powder, and chopped sage and mix well. Fold whipped egg whites into batter and reserve.

To Assemble and Serve:

Heat waffle iron and cook Sage Waffles until golden. Heat medium sauté pan until very hot. Season foie gras and sear on both sides. Place waffle on dinner plate, spread 1 tablespoon Florida Blackberry Marmalade on waffle. Top with foie gras and garnish with red wine sauce and assorted micro greens.