Hay-smoked foie gras by Fanny Rey, served with a prune chutney

Recipe from Chef Fanny Rey

4 people
Ingredients :

- 1 litre of water

- 1 litre of red wine

- Half an orange

- Half a lemon

- Half a vanilla pod

- 650 g sugar

- 125 g prunes


- 500g foie gras, de-veined

- 7,5 g fine Guérande sea salt

- 3 g Jamaica (or black) pepper

- 3 tablespoons of cognac

- 1 litre of ice cubes

- 500 g of hay


- 150 g sugar

- 50 g water

- 50 g Chardonnay white wine

- 50 g Calvados

- 15 figs, diced

- 10 prunes

- 1 pear


To be made three days in advance

- Mix all of the ingredients together in a saucepan and bring to the boil.

- Add 125 g of prunes to the preparation.

- Leave to cool, and keep chilled.


- Combine the salt, the pepper and the cognac. Roll the softened foie gras (how do you soften foie gras?) at room temperature in this seasoning.

- Put the foie gras in a metal container, then put this in a large pot. Arrange the hay around the container, then close the pot with a lid. The two products must never come into contact with each other;

- Smoke the foie gras by lighting the hay on fire. To successfully smoke the foie gras, one smoke is sufficient.

- When there is no more smoke, remove the foie gras from the pot. Roll it in plenty of cling film. Place in the refrigerator for one hour.

Poaching :

- After the hour has passed, poach the foie gras in simmering water for 3 minutes 30 seconds on each side.

- Let it cool in the water by setting the pan in a bowl of ice.

- Refrigerate the foie gras for one hour.

- Unwrap then tightly wrap once again the foie gras in the film, then let it rest in the refrigerator overnight.


- Make a dry caramel with the sugar, water, white wine and Calvados.

- Add the 15 diced figs, the 10 prunes and the pear.

- Leave to cook slowly in a pan with a lid, over a very low heat, until it becomes a chutney.


- Place a nice slice of foie gras on a plate which has been decorated with the prune chutney. As a finishing touch, add a confit prune.