May Destination Dish Foie Gras Recipe from bin on the lake

For all of you foodies out there…bin on the lake’s Chef Dylan Giordan has created a delectable Foie gras recipe featuring raspberries for May’s Destination Dish program.   

Don’t have time to whip up this scrumptious plate? Come visit us at the Woodmark Hotel in Kirkland Washington and head to bin on the lake to taste this and Chef Dylan’s other tasty dishes.

Foie gras with raspberry rhubarb bread pudding and bourbon aged maple syrup

1 c raspberries
1 c  rhubarb, cut into 1” chunks
½ c honey
4 ea slices brioche 1” thick
4 ea slices foie gras, 2 oz
1 ea egg, whole
1 ea egg, yolk
1 c  heavy cream
1 ea thyme sprig, chopped
Nutmeg, ground
4 T Noble bourbon barrel aged maple syrup

Preheat the oven to 350. In a sauce pan, combine the raspberries, rhubarb and honey and cook over low heat until very soft.  Reserve 4 tablespoons. Mix the eggs, cream, thyme and nutmeg.  Dice the brioche and soak it in the mixture.  Add the berry-rhubarb mixture. Place in a baking sheet 1” high and bake for an hour. 

Cool and cut with ring molds.  Set aside.

Season the foie gras slices and heat a sauté pan on high.  Sear the foie gras in a dry pan until nicely browned.  When the foie begins to render fat, add the bread pudding and cook in the foie fat.  Flip the foie when browned and flip the bread pudding as well.  Cook the foie gras until cooked medium and reserve.  Transfer the bread puddings to the oven for 5 minutes. 

To plate: on a warmed plate, place the bread pudding in the center of the plate and top with a tablespoon of reserved berry-rhubarb compote.  Place the foie gras on top of the bread pudding and drizzle the bourbon aged maple syrup on the foie and around the plate.  Garnish with a maple blossom.


Serves 4