Foie Gras with Ceps

Mike Robinson's very special luxurious main course is perfect for a special occasion meal
By Mike Robinson
Foie Gras with Ceps
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes plus 10 mins resting
  • Effort: easy


  • 2-3 sprigs thyme, or thyme flowers
  • 2 cloves garlic
  • 700 g foie gras
  • 200 g mushrooms, (ceps are especially good)

For the dressing

  • sherry vinegar, (an equal amount to the oil from the foie gras)

To serve

  • thyme flowers
  • garlic
  • 1 large loaf brioche

Tips and Suggestions

It's great to save some of the foie gras oil and use for crispy roasties etc.


1. Preheat the oven to 150C/gas 2.

2. Heat a pan until very hot. Do not add oil at this stage. Place the thyme and whole garlic cloves into the dry pan.

3. Using a sharp knife, cut a sliver of foie gras from the base and add to the pan. Heat for 2 minutes.

4. Place the remaining foie gras on its side in the pan. It's very important to keep turning it around so that no one side is overdone. Cook for 6-7 minutes, then remove from the pan and season with salt, pepper and more thyme. Place in the oven for 20 minutes.

5. Fry the ceps in the remaining foie gras oil until golden brown. Remove from the pan and allow to drain.

6. Remove the foie gras from the oven and rest for 10 minutes before slicing.

7. For the dressing: mix the sherry vinegar and foie gras oil.

8. To serve: place the foie gras on a serving plate. Arrange the ceps around the edge and drizzle the dressing over the dish. Garnish with thyme flowers and garlic cress.

9. Slice the loaf of brioche and toast. Serve in a separate dish to accompany the foie gras.

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