Savoury Foie Gras Cinnamon Buns
Savoury Foie Gras Cinnamon Buns bring a unique twist to a classic favorite. Soft, warm cinnamon buns, topped with seared foie gras, creating a perfect balance of sweet and savoury. Choose from a rich spiced red wine reduction, fig jam, or pomegranate molasses to finish the dish. Ideal for an elevated brunch or as an impressive appetizer, this dish adds a touch of sophistication to any occasion.
Ingredients
- 4 cinnamon buns preferably fresh, warm
- 4 slices of foie gras about 1/2 inch thick
- 2 tbsp extra virgin olive oil for searing
Sauce Options:
Fig Jam or Compote
- ¼ cup fig jam or 1/4 cup fig compote store-bought or homemade
Raspberry or Pomegranate Molasses
- 1 tbsp raspberry or pomegranate molasses
Spiced Red Wine Reduction
- 1 cup red wine
- 1 cinnamon stick
- 2 cloves
- 1 star anise
- 1 tbsp honey optional
Instructions
If using Spiced Red Wine Reduction
- In a saucepan, combine the red wine, cinnamon stick, star anise, and cloves.
- Bring to a simmer over medium heat and let it reduce by half until it thickens into a syrupy consistency.
- Add honey if you prefer a touch of sweetness.
- Strain out the spices and set the sauce aside.
Foie Gras Cinnamon Buns
- Heat the cinnamon buns in the oven or microwave until warm and slightly soft. If you’re using freshly baked cinnamon buns, this step can be skipped.
- Heat the olive oil in a large pan over medium-high heat. Once the oil is hot, sear the foie gras for about 30 seconds on each side, until golden brown and slightly crisp on the outside, but still tender and creamy inside. Remove from heat.
- Place one warm cinnamon bun on each plate. Top with a slice of seared foie gras.
- Top with one of these sauces:○ Spiced Red Wine Reduction, drizzle over the foie gras and cinnamon bun.○ Fig Jam / Compote, heat it slightly (if needed) and drizzle over the foie gras.○ Raspberry or Pomegranate Molasses, drizzle directly over the foie gras for a fruity, tangy kick.
- Garnish with a sprinkle of fresh herbs, or microgreens, for a touch of colour.
- Serve while the foie gras is warm and the cinnamon buns are fresh and fluffy.
- Bon appétit!
Notes
- If you’re using fig jam or compote, ensure the jam is spreadable or gently warmed for easy drizzling.
- The spiced red wine reduction can be made in advance and stored in the fridge for up to a week.
- For an extra touch of elegance, top with a few flakes of sea salt before serving.
- For extra flavour, you can add a sprinkle of sea salt or smoked salt on top of the foie gras.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife