Foie Gras Recipe

French · Appetizer · 25 min total

A luxurious French delicacy of seared duck or goose liver, served with a sweet and tangy fruit compote to balance its richness.

Ingredients

• 1 lb (450g) raw foie gras, chilled
• 1 tsp salt
• 1/2 tsp white pepper
• 1/4 tsp sugar
• 1/2 cup fig jam or fruit compote
• 1 tbsp balsamic vinegar
• 1 tbsp butter
• 4 slices brioche or toast points
• Microgreens or frisée for garnish (optional)

Instructions

1. Remove the foie gras from the refrigerator 30 minutes before cooking. Slice into 1/2-inch thick medallions. Season both sides with salt, white pepper, and sugar.
2. Score the foie gras slices lightly in a crosshatch pattern to help render fat.
3. Heat a dry non-stick skillet over medium-high heat. Place the foie gras slices in the pan (do not overcrowd). Sear for 45-60 seconds per side until golden brown and crisp. The liver should be soft and jiggly in the center.
4. Transfer the seared foie gras to a plate lined with paper towels to absorb excess fat. Keep warm.
5. In a small saucepan, combine fig jam and balsamic vinegar. Warm over low heat, stirring until smooth.
6. Toast the brioche slices lightly. Place one slice on each plate. Top with a foie gras medallion, then spoon the fig compote over the top. Garnish with microgreens if desired.

Tips

• Foie gras should be served immediately after searing for the best texture.
• Leftover raw foie gras can be frozen for up to 1 month; thaw in refrigerator before cooking.
• Pair with a sweet Sauternes or a dry white wine like Riesling.

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