Recipe courtesy of Cafe Vermilionville

Foie Gras PB and J

  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 1 serving
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Honey-Cashew Butter:

1 cup unsalted roasted cashews

2 tablespoons raw honey 

2 tablespoons olive oil 



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


  1. 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.
  2. 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.
  3. 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.
  4. 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.