Foie Gras-nola

Yield 4
RECIPE Ingredients
  • 2½ cups rolled oats
  • ½ almonds chopped roughly
  • 8 oz. foie gras cubes
  • ½ cup honey
  • ½ tablespoon salt


Optional for Serving


Pickled Blueberries

  • ½ cup Champagne vinegar
  • ½ cup water
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • Several handfuls of blueberries, halved

Bring all liquids to a boil, dissolve salt and sugar. Pour mixture over blueberries. Allow to cool completely, then drain, discarding the liquid.

Recipe notes
At Le Bouchon in Chicago, Chef Henry Zimmerman bakes granola with foie gras fat, then serves it with house-made torchon, and blueberry preserves. Use our hack and serve with ready-to-eat foie gras torchon and blueberry jam for an easy at-home version. You’ll find the combination of textures and flavors - the crunch of the granola, the acidity and sweetness of the blueberry purée, and the richness of the foie gras – work quite well together. Even though it’s made with rendered foie gras, the flavor of the granola is neutral enough to enjoy as a snack or topping for yogurt and ice cream. Responsive Image Example
Foie Gras NOLA Torchon Recipe
RECIPE Preparation
  1. Preheat oven to 300 degrees F.
  2. In a small pot over very low heat, slowly render foie gras cubes into ½ cup of liquid. This can be done on the stove or in the oven.
  3. Combine the oats and chopped almonds in a bowl.
  4. Add all the foie gras fat, honey, and salt in another bowl, stirring to combine.
  5. Mix dry and wet ingredients together, covering all the oats evenly.
  6. Transfer the mixture to a sheet tray lined with parchment paper.
  7. Bake in the oven for 30 minutes. Rotate the pan halfway through.
  8. Allow the granola to cool and set on the sheet tray.
  9. Once cool, begin gently breaking the granola apart. Preserve a few pieces and use these chunks in place of toast points.

Recommended Serving

Toast slices of brioche and cut into points. Slice rounds of foie gras torchon, and lay on top of each toast. Place a dollop of blueberry preserves on foie gras. Sprinkle granola over everything. Serve with a spoonful of pickled blueberries, if using. Drizzle with honey, if desired. Finish with coarse salt.