Updated on December 18, 2024 at 3:40 p.m.
Foie gras, mango and pineapple chutney – © Jérôme Bilic
Chutney, jam, gelatin… What accompaniment to serve with foie gras?
Goose or duck foie gras, an essential delicacy on Christmas tables, is a French culinary specialty appreciated for its flavor and texture. Although it is sufficient on its own, foie gras lends itself to endless combinations. Candies, jellies or chutneys create a subtle balance between the acidity of the fruit, the liveliness of the spices and the richness of the foie gras. The advantage: preparing these side dishes is simple and requires few ingredients.
Four ideas to accompany foie gras
grape jelly
To change jam, choose a firmer texture with grape gelatin. With its simple ingredients and easy preparation, this gelatin provides a sweet and acidic touch that combines perfectly with the richness of the foie gras. To make it you will need black grapes, sugar, lemon and obviously agar-agar to solidify the preparation. Simple but delicious, this gelatin pairs as well with foie gras as it does with a cheese board.
Discover the Grape Gelatin recipe
Candied plum with spices
Cinnamon, nutmeg and Espelette pepper form the perfect trio to enhance the sweetness of the plums and balance the richness of the liver. The union of these spices, chosen for their depth and character, will bring liveliness to the foie gras. To prepare this confit, you can replace the summer plums with prunes.
Discover the recipe for Candied Plum with Spices
Mango and pineapple chutney
The preparation of chutney is based on an ingenious combination of fruits, onions, sugar and spices. Subtly combining sweetness, acidity and spiciness, this chutney made with mango and pineapple will highlight the flavors and aromas of foie gras. Like the previous ones, this recipe does not present any special difficulty. All you need is some mango, pineapple, sugar, onion, lemon and chilli on hand, and that’s it.
Discover the recipe for Mango and Pineapple Chutney
Rose quince jelly
The presence of rose in this quince jelly adds a distinctive floral note, creating a beautiful aromatic note that combines perfectly with the flavor of foie gras. Sweet and fragrant, this gelatin will offset the slight bitterness of the liver, while also giving it a pleasant sweetness. This recipe is even simpler than the others and only requires three ingredients: quince, dried rosebuds and sugar.
Discover the recipe for Quince and Roses Jelly