Mirabel’s Foie Gras Sliders & Potato Chips

Chef Josh Fuehr, the executive chef at Mirable in North Scottsdale, shared his Foie Gras Sliders and Potato Chips recipes with Fabulous Arizona! Check out the recipe below.


Foie Gras Sliders


  • Brioche Hamburger Rolls
  • Grade A Foie Gras
  • 2 Tablespoons Black Current Jam
  • 2 Tablespoons Clarified Butter
  • ¼ Cup Micro Arugula
  • 1 Teaspoon White Truffle Oil
  • TT Smoked Sea Salt
  • TT Fresh Cracked Black Pepper


Clean the Foie Gras thoroughly. 
Portion in to 4 oz pieces and score in a cross hatch pattern. 
Sear in a hot pan with no oil until golden brown on each side. 
Cut and toast your bun in clarified butter to get a nice crispy texture. 
Toss your micro arugula with the white truffle oil, salt and fresh cracked black pepper and set aside. 
Assemble the sliders in the order of: bottom bun, foie gras, current jam, micro arugula and top bun. 
Serve with house made potato chips and enjoy.

Black Current Jam


  • 1 Cup Black Currents
  • 2 Brunios Shallots
  • 1 Teaspoon Tarragon
  • 4 Tablespoons Red Wine
  • 3 Tablespoons Turbinado Sugar


Start with the shallots and sauté in a large pan until translucent. 
Add the currents, red wine and sugar and cook until it resembles jam. 
Then add the tarragon, salt and pepper to taste.

Potato Chips


  • 3 Fingerling Potatoes
  • Salt
  • Fresh Cracked Black Pepper


Slice the fingerling potatoes very thin on a Japanese Mandolin.
Deep fry at 350 degrees until golden brown.
Season with salt and fresh cracked black pepper.

Fois Gras Cooking Tips From Chef Josh

  • Always use high quality, Grade-A Foie Gras
  • Let the foie come to room temperature before you start working with it
  • Be sure to clean the foie gras well, removing the entire membrane and all veins
  • Always use a very hot pan to sear the foie – it shouldn’t take long to brown both sides

About Mirabel
Mirabel, an award-winning community and member-owned, private club located in North Scottsdale is situated on more than 700 acres of Sonoran Desert. Sitting 3,000 feet above the Valley, Mirabel offers a milder climate, breathtaking panoramic views of surrounding mountains and city lights and dramatic sunsets and star-filled night-time skies. Within the security of guarded gates are striking custom homes, expansive home sites with spectacular views and a stunning Tom Fazio-designed golf course and the magnificent 34,000 square foot Desert Lodge Clubhouse. Mirabel offers Equity and Non-Equity memberships that do not require property ownership. Member benefits include access to the award winning Tom Fazio golf course, exceptional fine and casual dining, social activities, championship-caliber Har-Tru clay tennis courts and comprehensive tennis programs, a resort-style spa and state-of-the-art fitness facilities.

About Chef Joshua Fuehr
Chef Josh Fuehr is the executive chef at Mirable. With more than 15 years in the food and beverage industry, Josh was promoted to Executive Chef at Mirabel in October 2008 after serving as the Sous Chef for two years. He graduated from The Scottsdale Culinary Institute in 2002 with a Bachelor’s Degree in Culinary Arts. He completed his externship at Desert Highlands Golf Club in Scottsdale and joined their culinary team full time after graduation. While at Desert Highlands, Josh was promoted to Sous Chef under Executive Chef, Michael Hoobler. Josh’s passion for cooking spills over into the unique, hands-on cooking classes he instructs to almost always sold-out audiences of Mirabel members and guests. Josh enjoys spending his spare time with his wife Jenny and two boys, Kaleb and Xander. He loves the outdoors and cooking for his family and friends.

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