Fried foie gras

Created by

  • Robrecht Wolters - Chef and food consultant Belgium
level 2

Frying or sautéing delicate products such as vegetables, fish, scallops and even foie gras with Mycryo® gives amazing end results. Mycryo® is pure cocoa butter in powder form and has the great properties to really seal your ingredients. This way all the flavours and juices are naturally contained during frying. Compared to butter or olive oil Mycryo® has a neutral taste and doesn't drown out or affect the natural flavours of your ingredients. Simply sprinkle the Mycryo® straight onto the ingredients and fry in a hot pan. Clean, simple and delicious.

Recipe components

Callebaut® ingredients

Fried foie gras


Melt 15g of Mycryo® in a pan and add the apples, fry them on a moderate heat and sprinkle a spoonful of sugar over the apples, simmer until they are lightly caramelised.

  • 30g
    fine sugar
  • 4piece(s)
    brioche bread
  • a fewdrop(s)
    orange blossom extract

Cut away the edges of the brioche and fry the brioche croutons until golden brown, sprinkle with sugar and caramelise, drain on a sheet of kitchen roll and dribble some orange blossom extract over them.

  • 2As needed
    passion fruit juice

Take the pulp out of the passion fruit and stir with a fork.

  • 4piece(s)
    foie gras

Sprinkle the remaining Mycryo® over the foie gras (slices of approx 60g) and fry on a high heat while turning regularly, season with coarse salt and freshly ground pepper.

Finishing and presentation

Put the apples, foie gras and brioche on warm plates and spoon some of the passion fruit juice next to them, decorate the edge of the plate with the cacaonibs (2 teaspoons of cocoanibs).