Foi Gras

Prep Time:
10 min
Cook Time:
150 min
Ready Time:
160 min
  • 200g foie gras, sliced
  • 100g mui choi
  • 200ml milk
  • 3pc egg yolk
  • 50g sugar
  • 50g cream
Slice foie gras 1 cm thick. Season. Sous vide at 132.8 °F for 8 min. Remove from bag and sear with blow torch.

Caramelize sugar. Add in heated cream to make caramel sauce.
Steam milk and mui choi together for 2 hrs to infuse flavours. Strain.

Whisk the egg yolks, mix in caramel sauce and infused milk.
Sous vide at 176 °F for 25 min.

This recipe was generously provided by Alvin Leung.
Wine Pairing: