Fresh, skinned grapes lend the rich foie gras mousse in this dish a welcome zing. You will need to cook the foie gras sous-vide so make sure you have access to a water bath before starting this soda bread with foie gras recipe

To make the stock syrup, bring the sugar and water to the boil. Reduce to roughly 1/3 of the volume, then pass through a sieve and chill until needed
To make the soda bread, heat the oven to 180°C/gas mark 4. Mix all the ingredients except the butter together and knead to form a dough
Cover the dough and rest for 5-10 minutes. Shape into 2 loaves and place on 2 baking sheets
Bake in the oven for 25-30 minutes until golden, then remove and leave to cool on a wire rack. Thinly slice the bread, then cut out small, bite-sized rounds with a cookie cutter
Brush the rounds with butter and bake in the oven until slightly crisp - this should only take a few minutes
Bring the stock syrup to the boil and add the ginger. Cook until soft, then drain off the syrup. Fry the ginger in a small pan of hot oil, then remove, cool and dry
Cooking the ginger
Be careful if it is fried too hard it will become dark and bitter
Peel the grapes by sliding a small espresso spoon under the skin and working evenly around the grape. Cut in half neatly, then chill until needed
To make the foie gras, mix all the ingredients together and transfer to a vac pac bag, making sure the mix is quite flat
Cook in the water bath at 63°C for 3-4 minutes. Remove from the bag, place in a bowl set over ice and whisk until the foie gras is nice and glossy
Spoon the foie gras mixture into a piping bag fitted with a round nozzle
To plate, pipe some foie gras onto each soda bread crisp. Garnish with the halved grapes and sprinkle over some ginger. Serve immediately
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Soda bread

  • 200g of wholemeal flour
  • 200g of self-raising flour
  • 2 tsp of sodium bicarbonate
  • 100g of barley flakes
  • 150g of wheatgerm
  • 150g of bran
  • 10 tbsp of honey
  • 3 tbsp of black treacle
  • 500ml of buttermilk
  • 50g of butter, melted

Foie gras

  • 400g of foie gras, pushed through a fine sieve
  • 6g of pink salt
  • 6g of caster sugar
  • 8ml of port
  • 8ml of Madeira
  • 8ml of brandy

Stock syrup

  • 300g of caster sugar
  • 260ml of water

To plate

  • 100g of fresh ginger, peeled and finely diced
  • 16 red grapes
  • sunflower oil


  1. Piping bag with a thin nozzle
  2. Sous vide equipment

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Homemade soda bread is a wondrous treat and goes perfectly with foie gras and grapes in this recipe from Marcus Wareing

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