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Pan Seared Foie Gras in Japanese Hirata Buns

Pan Seared Foie Gras In Japanese Hirata Bun

Ingredients (serve 1 bun per person as a starter or 3 for a main course)

Lobe of foie gras

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Unagi No Tare Sauce

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1 juicy mango, sliced
3 spring onions, finely sliced the green part only
Hirata buns which are often called Bow buns, frozen buns are perfect
Sea salt and freshly ground black pepper to season
Sweet Sauternes such as our Carmes de Rieussec

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  1. To make our Pan Seared Foie Gras in Japanese Hirata Buns, first gently break the foie gras lobe into two parts.
  2. Slice the foie gras using a knife dipped in hot water. You want your slices to be about 1-1.5 cm thick. You can use what is left to make a pâté or foie gras crème brûlée. 
  3. Lay the foie gras slices on some greaseproof paper and place them in the freezer for 10-15 minutes.
  4. While the foie gras is chilling, slice the mango and spring onions.
  5. Heat a non-stick frying pan over a high heat and sear the foie gras slices on both sides for about a minute or until they turn golden brown continually basting all the time.
  6. Remove the foie gras from the pan and leave to rest for a minute or two. 
  7. If you are using frozen Hirata buns, microwave them for 45 seconds or follow the instructions on the package.
  8. Assemble the dish and season with salt and pepper. 
  9. Enjoy your Pan Seared Foie Gras in Japanese Hirata Buns with a slightly chilled sweet wine. We highly recommend our gorgeous Carmes de Rieussec from Sauternes which pairs fantastically with foie gras. A real treat!

A perfect party food for foodies!