📝 About This Recipe
Indulge in the pinnacle of French gastronomy with this decadent pan-seared duck foie gras, a dish that epitomizes luxury and culinary finesse. The buttery, silk-like texture of the liver is perfectly complemented by a crisp, caramelized exterior and a vibrant, spiced fig compote that cuts through the richness. This classic hors d'oeuvre offers a sophisticated balance of savory and sweet notes, making it an unforgettable start to any gourmet evening.
🥗 Ingredients
The Foie Gras
- 1 lb Fresh Grade A Duck Foie Gras (raw, chilled, and deveined)
- 1 teaspoon Fleur de Sel (for finishing)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
Spiced Fig Compote
- 8 pieces Fresh Black Mission Figs (stemmed and quartered)
- 1 Shallot (finely minced)
- 1/4 cup Balsamic Vinegar of Modena (high quality)
- 2 tablespoons Honey (wildflower or clover)
- 2 tablespoons Port Wine (ruby or tawny)
- 1 tablespoon Unsalted Butter (cold)
- 1 pinch Cinnamon (ground)
Accompaniments and Garnish
- 4 thick slices Brioche Loaf (cut into rounds or triangles)
- 1 handful Microgreens (for decoration)
- 1 tablespoon Pistachios (toasted and crushed)
👨🍳 Instructions
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1
Begin by preparing the fig compote. In a small saucepan over medium heat, melt the butter and sauté the minced shallots until translucent, about 3 minutes.
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2
Add the quartered figs, honey, balsamic vinegar, port wine, and a pinch of cinnamon to the saucepan. Stir gently to combine.
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3
Simmer the mixture over low heat for 10-12 minutes until the figs have softened and the liquid has reduced to a thick, syrupy glaze. Keep warm and set aside.
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4
Prepare the foie gras. Using a sharp knife dipped in hot water, slice the chilled foie gras into 3/4-inch thick medallions. Keep the slices refrigerated until the very moment you are ready to sear.
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5
With the tip of your knife, lightly score a crosshatch pattern (diamonds) into both sides of each foie gras slice. This helps the fat render and creates a beautiful texture.
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6
Generously season both sides of the cold foie gras slices with freshly cracked black pepper and a small pinch of salt.
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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 provides its own fat.
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8
Once the pan is smoking slightly, carefully place the foie gras slices in the pan. Sear for exactly 45-60 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 second side for another 30-45 seconds. The center should remain soft and buttery (medium-rare).
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10
Immediately transfer the seared foie gras to a plate lined with paper towels to drain the excess liquid fat for just 10 seconds.
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11
While the foie gras rests briefly, toast the brioche slices in the same pan (after pouring off most of the fat) or in a toaster until golden and crisp.
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12
To assemble, place a slice of warm toasted brioche in the center of each plate.
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13
Top the brioche with a generous spoonful of the warm fig compote.
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14
Place the seared foie gras medallion on top of the figs. Sprinkle with a touch of Fleur de Sel and crushed pistachios.
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15
Garnish with microgreens and serve immediately while the contrast between the hot liver and the cool garnishes is at its peak.
💡 Chef's Tips
Always keep the foie gras ice-cold until it hits the pan; if it reaches room temperature, it will melt away into oil rather than searing. Use a very hot pan to ensure a quick sear that caramelizes the exterior without overcooking the delicate interior. Save the rendered liquid duck fat from the pan—it is 'liquid gold' and can be used later to roast potatoes or vegetables. If you cannot find fresh figs, dried figs rehydrated in warm port wine make an excellent year-round substitute. Avoid over-crowding the pan, which lowers the temperature and causes the foie gras to steam rather than sear.
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the richness. Serve alongside a small pile of dressed arugula to provide a bitter, peppery contrast to the fat. A glass of vintage Champagne offers refreshing acidity that cleanses the palate between bites. Accompany with a side of onion jam or apricot preserves for a different flavor profile. For an ultra-luxurious touch, shave fresh black truffles over the dish just before serving.