Country Fried Foie Gras with Tomato Jam Recipe
This Country Fried Foie Gras with Tomato Jam recipe combines rich, indulgent foie gras with Southern-style frying and spiced tomato jam for a bold India–USA fusion dish. Featured on CombiNation, this recipe by host Craig Wong brings together contrasting textures and flavors—crispy, creamy, sweet, and tangy—into a refined small plate that showcases advanced culinary techniques with creative presentation.
The Inspiration
This dish draws inspiration from Southern American comfort food traditions, particularly fried foods served with sweet and tangy accompaniments, while incorporating French luxury ingredients like foie gras and classical preparation techniques such as torchon. The addition of spices like cinnamon, star anise, and clove introduces subtle Indian aromatic influence, tying the fusion concept together.
On CombiNation, Craig Wong reimagines foie gras in a playful yet sophisticated way—transforming it into a country-fried preparation reminiscent of Southern fried chicken. The tomato jam adds brightness and acidity, while the cornbread crisp provides a familiar yet elevated textural element. This dish exemplifies how global culinary influences can merge into a cohesive, high-end dining experience.
Ingredients
Duck Torchon
- 2.2 pounds (1 kg) foie gras
- 9 ounces (255 g) duck confit meat, shredded
- 1 ¼ teaspoons (5 g) salt
- ½ teaspoon (2 g) curing salt
- 1 ¼ teaspoons (6 g) sugar
- 1 ¼ tablespoons (20 g) Bourbon whiskey
- ¼ teaspoon (1.5 g) ground star anise
- ¼ teaspoon (1.5 g) ground ginger
- ½ teaspoon (2 g) ground black pepper
- ½ teaspoon (2 g) cinnamon, ground
- 1/8 teaspoon (1 g) nutmeg, ground
- Ice water, for chilling
Tomato Jam
- 3 large, ripe tomatoes, cored and chopped into ½ inch (1.25 cm) pieces
- 5 cloves garlic, chopped
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
- 1 red onion, finely dice
- 1 tablespoon (15 ml) butter
- 1/3 cup (80 ml) white sugar
- ¾ cup (180 ml) apple cider vinegar
- 1 tablespoon (15 ml) minced ginger
- 1 red Thai chili, minced and seeded
- 2 inch (5 cm) cinnamon stick
- 4 cloves
- ½ small orange, juice and zest
Cornbread Crisp
- 1 1/3 cup (320 ml) fine yellow corn meal
- 1 cup (240 ml) all-purpose flour
- 2 tablespoon brown sugar
- ½ teaspoon (2.5 ml) baking powder
- 1/8 teaspoon (.75 ml) baking soda
- 1/8 teaspoon (.75 ml) salt
- 4 ears of corn, kernels cut off of cob
- 2 jalapenos, seeded
- 3 scallions, chopped
- 2 cloves garlic, chopped
- 8 tablespoons (120 ml) unsalted butter
- 1 ½ cups (350 ml) buttermilk
- 2 large eggs, plus 1 egg yolk, beaten
- 1 can (13.5 ounce/398 ml) of creamed corn
Duck Torchon, Part 2
- 1 cup (240 ml) duck fat, clarified
- Rested Torchon
- 1 cup (240 ml) all-purpose flour
- 1 teaspoon (5 ml) salt
- ¼ teaspoon (1.25 ml) cinnamon
- 1/8 teaspoon (.75 ml) nutmeg
- 1/8 teaspoon (.75 ml) cayenne
- 1 cup (240 ml) buttermilk
Special Equipment Needed
- Sous-vide cooker, vacuum sealer, razor cutter/cardboard (for making cornbread crisp stencil)
Method
For the Duck Torchon
- Set up a sous-vide cooking station and use an immersion circulator to pre-heat water bath to 120 F (49 C).
- Bring the foie gras and duck confit to room temperature. Use fingers or a spoon to carefully remove all of the veins from inside the foie gras. The lobe will need to be broken up a bit, but it can be re-formed after.
- Spread the cleaned foie over a sheet of plastic wrap and press into an even 12 x 9 inch (30 x 23 cm) rectangle.
- Combine the salt, curing salt, anise, ginger, black pepper, cinnamon, and sugar, and sprinkle evenly over the surface of the foie gras.
- Spread duck confit meat over the seasoned foie, then drizzle with the bourbon.
- Using the plastic wrap, roll the foie into a uniform 12 inch (30 cm) cylinder around the confit. Layer several new layers of plastic wrap on the work surface, place the cylinder onto the layers, then wrap tightly, pressing out any air pockets as you go. Pinch both ends and secure with knots.
- Layer a few more pieces of plastic wrap on the work surface and repeat the process, then transfer to a sous vide pouch and seal with a vacuum sealer (or with your preferred method). The multiple layers of plastic and the repeated pressing and rolling will ensure a neat and well-formed torchon.
- Transfer the sealed package to the water bath and cook for 35 minutes, then transfer to an ice water bath, and chill for 2 hours. Refrigerate for 2 days.
For the Tomato Jam
- Preheat an oven to 450 F (230 C).
- Toss the tomatoes with olive oil, salt, and pepper, then transfer to a lined baking sheet. Roast for 12 minutes, until lightly charred.
- Heat the butter in a sauté pan over medium heat, add the onions, garlic, ginger, and chili and cook until the onions are translucent. Add the roasted tomatoes, and cook for 2-3 minutes until they start to break down.
- Add the apple cider vinegar, sugar, cinnamon, cloves, orange juice and zest, reduce the heat, stir, and bring to a very gentle simmer. Cook for 25-30 minutes until syrupy.
- Remove from heat, remove and discard the cinnamon stick and cloves. Chill completely in the refrigerator.
For the Cornbread Crisp
- Heat the butter in a pan over medium heat, add the jalapenos, scallions, and garlic, and cook for 3-4 minutes. Add corn and cook for 3 minutes, until cooked but not browned. Remove from the heat and reserve.
- In a mixing bowl, combine the flour, corn meal, baking soda, baking powder, sugar, and salt and whisk to combine.
- Add the buttermilk and eggs to the dry mix and continue whisking until uniform in texture. Add the creamed corn, the corn-jalapeno mixture and combine. Transfer the batter to a food processor, and process until very smooth.
- Pass the blended batter through a sieve, then transfer to squeeze bottle.
- Preheat an oven to 175 F (80 C). Prepare a rectangular stencil by cutting a 1 ¼ x 4 ½ inch (3 x 11.25 cm) hole in a thin piece of cardboard with a sharp knife or razor cutter.
- Place the stencil over a lined baking sheet. Fill the negative space of the stencil with batter from the squeeze bottle, removing any excess batter with a small offset spatula.
- Repeat for as many crisps as desired. Transfer to oven, and dehydrate for 4 hours, then let sit at room temperature overnight.
Duck Torchon, Part 2
- Heat the duck fat in a heavy pan over medium high heat to 350 F (175 C).
- Unwrap the torchon, and cut disks that are 1 inch (2.5 cm) thick.
- Add flour to a small bowl and season with salt, cinnamon, nutmeg, and cayenne. Set up a second bowl with buttermilk.
- Add a disc of torchon to the flour mixture, toss to coat, and dust off any excess. Transfer the disc to the buttermilk, coat, and then drain. Return the disc to the flour mixture and toss again, pressing on the flour.
- Place the breaded torchon into the hot fat. Fry for 90 seconds, then flip and cook for 90 seconds until golden brown on all sides. Drain on a lined plate.
- Repeat breading and frying as needed for additional servings.
To Serve
- Transfer the fried Duck Torchon to the middle of a large white plate.
- Use 2 spoons to form a quenelle (2 tablespoons/30 ml) of Tomato Jam, and place over the fried Duck Torchon.
- Top with a Cornbread Crisp and serve immediately.
Serving Suggestions
This Country Fried Foie Gras with Tomato Jam is best served as a refined small plate or tasting course during multi-course dinners or upscale gatherings. The richness of the foie gras pairs beautifully with the acidity of the tomato jam, while the cornbread crisp adds a familiar Southern-inspired crunch that enhances the overall texture of the dish.
For beverage pairings, consider serving with a slightly sweet fortified wine such as Sauternes or a rich dessert wine to complement the foie gras, or a bold red wine like Cabernet Sauvignon to balance the dish’s richness. As part of a larger menu, this dish works well as a luxurious starter before a lighter entrée, setting the tone for a high-end dining experience.