Made with Pepper No. 1
Foie Gras Pâté with Muria Pepper No.8 Preserve
Rich, silky foie gras meets the sweet heat of Muria Pepper No.8 Preserve in a dish that feels effortless yet indulgent. The preserve replaces a traditional fruit compote, bringing gentle warmth, bright acidity, and the subtle crunch of peppers and chia that perfectly balance the buttery pâté.
Rich, silky foie gras meets the sweet heat of Muria Pepper No.8 Preserve in a dish that feels effortless yet indulgent. The preserve replaces a traditional fruit compote, bringing gentle warmth, bright acidity, and the subtle crunch of peppers and chia that perfectly balance the buttery pâté. Finished with fresh chives and served with toasted brioche or crostini, it's a simple first course worthy of any dinner party.
The Method
Build it.
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01
Allow the foie gras pâté to sit at room temperature for about 10 minutes so it becomes perfectly spreadable.
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02
Using an offset spatula or the back of a spoon, spread the pâté onto a chilled serving plate in an even layer, creating soft, elegant swoops.
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03
Spoon Muria Pepper No.1 Preserve generously down the center of the pâté, allowing it to naturally settle into the spread.
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04
Scatter the finely chopped fresh chives over the pâté, leaving the preserve visible as the focal point.
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05
Finish with a light sprinkle of flaky sea salt and a few cracks of black pepper.
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06
Serve immediately with warm toasted brioche or crisp crostini, allowing guests to scoop the pâté together with the preserve in every bite.
