The classic gilda is reimagined as haute cuisine: foie gras, apple, and Cantabrian anchovy all on one skewer. The apple's tart sweetness cuts through the richness of the foie gras, and the anchovy provides the salty touch that keeps the essence of the Basque pintxo alive. An elegant and surprising party bite, perfect for showing off your inner chef.
If there's one gilda that elevates the concept to haute cuisine, it's this one. The mi-cuit foie gras — that creamy, unctuous semi-preserve with a deep fatty liver flavor — needs an acidic counterpoint to cut its richness. The Granny Smith green apple fulfills that role perfectly: crisp, tart, fresh. And the Pedro Ximénez reduction adds a touch of dark sweetness that ties it all together. It's the pintxo you serve on New Year's Eve or when you want to impress without turning on the stove.
Ingredients
- 200 g duck mi-cuit foie gras (we use Gilda de Anchoa Cantábrica Artesanal Elaboración a Mano Gourmet)
- 1 Granny Smith green apple
- Pedro Ximénez reduction (or honey)
- Long pintxo skewers
- Maldon sea salt flakes
- Freshly ground black pepper
Step-by-step preparation
- Take the mi-cuit foie gras out of the fridge 10 minutes before. It should be cold but not frozen — too cold and it hardens and loses creaminess, too warm and it melts. Cut it into 2 cm cubes with a hot knife (run it under hot water between cuts) to ensure clean edges.
- Cut the Granny Smith apple into 1.5 cm cubes, with the skin on. The skin adds texture and color. Immediately drizzle with a few drops of lemon to prevent oxidation. The apple needs to be crisp — if it's soft or mealy, choose another piece.
- Skewer as follows: apple cube, foie gras cube, and drizzle each gilda with a thin stream of PX reduction. If you don't have Pedro Ximénez reduction, a few drops of honey will work, but PX offers a complexity that honey can't match. Add a flake of Maldon salt and a touch of black pepper on top of the foie gras.
The house trick
Mi-cuit foie gras is delicate: don't handle it too much or press the skewer too hard or it will fall apart. Assemble it gently, as if it were expensive butter — which is basically what it is. And for the PX reduction: if you make it homemade, reduce Pedro Ximénez wine over very low heat until it thickens like honey. It takes about 15 minutes but is worth every second.
Buy it at BacalaloGilda de Anchoa Cantábrica Artesanal Elaboración a Mano Gourmet€9.90 · 24-48h refrigerated delivery →Frequently Asked Questions
Fresh or mi-cuit foie gras?
Mi-cuit (partially cooked) is the most convenient: it's cut into cubes and skewered directly, no cooking required.
Which apple pairs best?
A tart and crisp apple, like Granny Smith, perfectly balances the richness of the foie gras and the saltiness of the anchovy.
Why keep the anchovy in a foie gras gilda?Because the anchovy is the soul of the gilda: its salty kick and umami connect this modern bite to the traditional pintxo.
