📝 About This Recipe
Indulge in the pinnacle of French gastronomy with this exquisite preparation of Goose Foie Gras, renowned for its delicate, buttery texture and refined flavor profile. Originating from the Perigord and Alsace regions, goose foie gras is more subtle and creamy than its duck counterpart, making it the ultimate luxury for a special occasion. This recipe pairs the rich, molten liver with a sophisticated port wine reduction and honey-roasted figs to balance the decadence with acidity and sweetness.
🥗 Ingredients
The Foie Gras
- 1 lb Fresh raw goose foie gras lobe (Grade A, chilled and deveined)
- 1 teaspoon Fleur de sel (for finishing)
- 1/2 teaspoon White pepper (freshly ground)
Port & Fig Reduction
- 1 cup Port wine (preferably Ruby Port)
- 2 tablespoons Balsamic vinegar (aged)
- 1 tablespoon Honey (wildflower or acacia)
- 4 pieces Fresh Black Mission figs (halved)
- 1 piece Shallot (minced very finely)
- 2 sprigs Fresh thyme
Accompaniments
- 4 thick slices Brioche loaf (buttery and fresh)
- 2 tablespoons Hazelnuts (toasted and crushed)
- 1 handful Microgreens (for garnish)
👨🍳 Instructions
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1
Begin by preparing the reduction. In a small saucepan over medium heat, sauté the minced shallots with a tiny drop of oil until translucent. Add the port wine, balsamic vinegar, honey, and thyme sprigs.
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2
Bring the port mixture to a gentle simmer. Reduce the heat to low and let it cook down until the liquid has reduced by two-thirds and achieved a syrupy consistency. This should take about 10-12 minutes.
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3
Add the halved figs to the reduction during the last 4 minutes of simmering. Gently poach them in the syrup until they are tender but still hold their shape. Remove from heat and keep warm.
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4
While the sauce reduces, prepare the foie gras. It is crucial the liver remains very cold until the moment it hits the pan. Using a sharp knife dipped in hot water, cut the lobe into 4 thick slices (about 3/4 inch thick).
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5
Lightly score a crosshatch pattern into both sides of each foie gras slice using the tip of your knife. Be careful not to cut too deep; this helps the heat penetrate and allows the fat to render beautifully.
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6
Season both sides of the foie gras generously with freshly ground white pepper. Do not salt yet, as salt can draw out moisture prematurely.
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7
Heat a heavy-bottomed stainless steel or cast-iron skillet over high heat. Do not add any oil or butter; the foie gras is nearly 80% fat and will provide its own cooking medium.
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8
Once the pan is smoking slightly, carefully place the foie gras slices in the pan. Sear for exactly 45 to 60 seconds on the first side until a deep, golden-brown crust forms.
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9
Carefully flip the slices using a palette knife or spatula. Sear the other side for another 30-45 seconds. The center should remain soft and buttery (medium-rare).
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10
Immediately remove the slices from the pan and place them on a plate lined with paper towels to drain the excess rendered fat for 30 seconds.
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11
In the same hot pan (after pouring out most of the fat), quickly toast your brioche slices until golden on both sides.
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12
To plate, place a slice of toasted brioche in the center of each plate. Top with a slice of seared foie gras and sprinkle immediately with Fleur de Sel.
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13
Arrange two fig halves next to the liver and drizzle the warm port reduction over the top. Finish with a sprinkle of crushed hazelnuts and microgreens for texture and color.
💡 Chef's Tips
Always keep the foie gras chilled until the very last second; if it gets too warm before searing, it will melt into a puddle of oil rather than holding its shape. Use a hot, wet knife to slice the liver to ensure clean, professional edges without tearing the delicate protein. Save the rendered goose fat from the pan! Filter it and keep it in the fridge; it is 'liquid gold' for roasting potatoes or sautéing vegetables. Goose foie gras cooks faster than duck foie gras because it is more delicate, so keep a close eye on the timing to avoid overcooking. If you are nervous about the sear, you can lightly dust the slices in flour before cooking to help create a more stable crust.
🍽️ Serving Suggestions
Pair this dish with a glass of chilled Sauternes or a late-harvest Riesling to complement the richness with honeyed acidity. Serve as a luxurious first course for a multi-course French dinner party. Accompany with a small side of bitter arugula salad tossed in a light lemon vinaigrette to cleanse the palate between bites. For an extra touch of decadence, shave fresh black truffles over the top just before serving. A glass of sparkling Champagne (Vintage or Demi-Sec) also works beautifully to cut through the fat with its bubbles.