Recipe courtesy of Cafe Vermilionville
Foie Gras PB and J
45 min
30 min
1 serving
45 min
30 min
1 serving


Honey-Cashew Butter:
  • 1 cup unsalted roasted cashews
  • 2 tablespoons raw honey 
  • 2 tablespoons olive oil 
  • Salt
  • 1 brioche slider bun
  • 1 teaspoon unsalted butter 
  • One 1/2-ounce piece Hudson Valley foie gras 
  • Salt and freshly ground black pepper
  • 1 teaspoon blonde pepper jelly, such as The Farmer's Daughter brand
  • 1 strawberry, sliced
  • 2 teaspoons crushed unsalted roasted cashews
  • 2 teaspoons chopped fresh chives


For the honey-cashew butter: Combine the cashews, honey, oil and some salt in the bowl of a food processor and pulse until a thick paste forms.

For the sandwich: Slice the bun open and place in a small frying pan with the butter over low heat until toasted and golden brown. Set aside.

With a paring knife, score the foie gras in a diamond pattern and sprinkle with salt and pepper. Heat the frying pan on medium-high heat. Add the foie gras and sear until golden brown on both sides, about 20 minutes.

Spread 1 teaspoon of the honey-cashew butter on the bottom bun and pepper jelly on the top bun. (Reserve the remaining honey-cashew butter for another use.) Place the foie gras on top of the honey-cashew butter and garnish with the strawberry slices, crushed cashews and chopped chives. Top with the jelly bun.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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