600 g of foie gras 

100 ml sweet white wine (ice wine or plum wine)

Pinch of cinnamon 

Salt to taste 

Pinch of white pepper 


Berry mustard jam

300 grams dry blue berries 

400 grams fresh mix berries 

1 cinnamon stick

2 star anise 

2 green cardamom pods 

1⁄2 cup sugar

1⁄2 liter of red wine 

1⁄4 cup raspberry vinegar (home made or can be purchase)

4 tablespoons grainy mustard 

2 tablespoons of mustard seeds 

1 cup of water 

Salt to taste 



Berry mustard jam

Make a sachet with all the spices. 

Add the dry blue berries, mustard seeds, red wine, raspberry vinegar, water, and sugar into a pot and cook on a low temperature until the blue berries get soft and the liquid reduces. Add the mixed berries (quarter strawberries). Cook slowly but try to maintain the texture. 

Note: It’s important to keep some liquid, the fruit pectin and the mustard seed will thicken up the liquid.

Let it cool and use the next day. Do not remove sachet for 24 hrs to infuse the aroma of the spices.



Break apart the lobe of foie gras and place it in a vac-pac bag with the remaining ingredients. Place in a 55 degree circulator for 45 minutes. After, separate fat, liquids and solids. With a hand blender incorporate the liquid with the solids, then slowly emulsify the fat. When emulsification is achieved pass through a fine strainer. Transfer mixture to a syphon and add 2 charges. Fill mason jars 1⁄4 of the way full, screw the lid on loose. Place mason jar in vac-pac machine and press stop when the mixture had tripled in volume. Screw lid on tight and place immediately in freezer. Leave to set for three hours.






Vac –pac machine

Vac-pac bags

Hand blender

Fine strainer

Mason jars



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