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Servings 6
Author Eric


  • 750 ml bottle of Amarone
  • 6 pieces sliced foie
  • 14 g cornstarch incorporated into a little cold water
  • 75 g butter
  • 250 g fava beans
  • splash of lemon juice
  • 90 g water
  • 225 g olive oil
  • 1 Thai chilli with seeds
  • 2-3 cloves garlic
  • Salt and pepper

For butter glaze

  • 25 g blanched fava beans
  • 5 g butter
  • Splash of water
  • 3 leaves fresh mint thinly sliced


  1. Preheat the oven to 180°C.
  2. Start reducing one bottle of Amarone. Reduce it by 2/3 and then add slurry to it. Simmer 5 mins until it thickens and you cook the starch out.
  3. Shell and then blanch the fava beans.
  4. Shock in ice water and peel.
  5. Add all but 25g of the fava beans, along with the garlic, Thai chilli pepper with its seeds, lemon juice and water to a mortle and pestle and incorporate.

  6. When the pesto starts to become smooth, slowly drizzle in the olive oil, add salt and pepper to taste.
  7. When the pesto and wine reduction are finished, season the foie slices with salt and pepper and sear in a dry warm pan, add butter and baste until tender to touch. Bottom line: do not overcook the foie!

  8. Let the foie rest while you plate the rest of the components.

  9. Butter glaze the reserved fava beans by putting a splash of water in a sauce pan. As it starts boiling and evaporating add your fava beans and butter. Remove from heat and swirl the butter until emulsified. Be careful not to break the butter if this happens as a drop of water and swirl the pan until it incorporates and comes back together. Finish with mint.

  10. Plate with a dollop of the pesto, the foie in the middle and a small taste of the reduction on the side.

Recipe Notes