Tempered Foie Gras by James Syhabout of PlumpJack Cafe

James Syhabout
PlumpJack Cafe
3127 Fillmore St.
San Francisco, CA 94123
(415)563 4755

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Chef James Syhabout
PlumpJack Cafe | San Francisco

Tempered Hudson Valley Foie Gras with Bahri Dates, Sweet Vermouth and Pepperberry
Chef James Syhabout of PlumpJack Cafe—San Francisco, CA
Adapted by StarChefs.com

Yields: 4 Servings


    Foie Gras:
  • 1 1½-to-2-pound lobe Grade A foie gras
  • Kosher salt
  • Grapeseed oil

    Sweet Vermouth Syrup:
  • 350 milliliters Italian sweet vermouth
  • 50 grams light brown sugar

    To Assemble and Serve:
  • Sel Gris
  • Freeze-dried pepperberry
  • Brioche toast
  • 8 Bahri dates, peeled and pitted
  • Hazelnuts, shaved on a microplane


For the Foie Gras:
Preheat a water bath to 108ºF/42ºC. Separate the small lobe and the large lobe of foie gras and place both lobes in a heat-treatable vacuum sealed bag. Place the bag in the water bath for approximately for 20 minutes. Remove bag from heat and transfer to an ice water bath. Chill until the foie gras feels firm to the touch. Once cool, remove the foie gras from the bag, remove all the surrounding fat and salt heavily. In a cast iron pan, heat 2 inches of grapeseed oil to 370ºF and add foie gras to caramelize. When lobes cook to a dark caramel color, remove from the pan. Transfer to a rack and chill immediately.

For the Sweet Vermouth Syrup:
In a sauce pan combine Italian sweet vermouth and light brown sugar and reduce mixture over low heat. When mixture reaches syrup consistency, remove from heat and cool.

To Assemble and Serve:
On a flat plate draw streaks of the vermouth syrup. Slice foie gras in to ½-inch medallions, season with sel gris and pepperberry and place on top of the brioche toast. Place dates around the plate and finish the foie with shaved hazelnuts.

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   Published: June 2007