Kampachi Crudo W/ Stone Fruit & Foie Gras


Recipe by Executive Chef Jeff Moore

You’ll Need:

For the Foie Gras

(note: prepare two days in advance)

  • 6 ounces Hudson Valley grade A foie gras
  • 1 1/2 cup sugar
  • 1 1/4 cup kosher salt
  • 1 tsp pink curing salt
  • 6 black peppercorns, crushed
  • 4 white peppercorns, crushed
  • 4 pink peppercorns, crushed
  • 6 whole coriander seeds, crushed

For the Kampachi Crudo

  • 1 pound Kampachi (sashimi-grade yellowtail)
  • 1 tbs shallots, finely diced
  • 1 tbs chives, finely diced
  • 1/2 tbs chervil, finely diced
  • Juice and zest of one tangerine
  • Juice and zest of one lemon
  • 3 tbs Japanese Kewpie Mayonnaise
  • 1/2 tsp kosher salt

For the Vinaigrette

  • 1/2 medium shallot, finely diced
  • 1 tbs Minus 8 balsamic vinegar
  • 1 tsp white truffle oil
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp kosher salt

For the Garnish

  • 1 cup baby arugula
  • Maldon sea salt, as needed
  • Fresh cracked black peppercorn, as needed
  • 2 nectarines or peaches, pitted and sliced into wedges
  • 2 ounces fresh black summer truffle (optional)


1. To make the foie gras, combine all dry ingredients. In an airtight container, bury the foie gras so it is completely covered. Refrigerate for at least 2 days.

2. Remove from mixture and rinse completely.  The foie gras will have a  firm texture and a dark color on the outside. Gently pat dry and refrigerate in an airtight container lined with a paper towel.

3. To prepare the kampachi, cut into pea-sized pieces with a very sharp knife.

4. Combine remaining ingredients in a bowl.

5. In a separate dish lightly dress the kampachi. Adjust salt as necessary.

6. Make the vinaigrette by whisking all ingredients together in a bowl, reserve.

To Assemble

1. On four small plates, place equal amounts of the kampachi neatly in the center with a spoon.

2. Toss the baby arugula lightly in the vinaigrette and place on top of kampachi.

3. Using a vegetable peeler, carefully shave pieces of the foie gras and place on top of the arugula and around the plate.

4. Arrange the wedges of peach and nectarine on the dish.

5. Top with shaved black summer truffle if using. Sprinkle fresh cracked black pepper and Maldon salt over the top of the plate.

6. Enjoy any remaining cured foie gras on crackers with fresh fruit or reserve for another use.

EATS Kitchen & Bar | 17900 Jamboree Rd., Irvine, CA 92614 | 949-225- 6780 | www.eatskitchen.com

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