📝 About This Recipe
Indulge in the ultimate French delicacy with this pan-seared foie gras, featuring a perfectly caramelized, crispy crust and a decadent, buttery interior. This recipe balances the rich, savory notes of the liver with a sweet, tangy fig and port wine reduction that cuts through the fat beautifully. It is an exquisite appetizer designed for those who appreciate the finer nuances of gourmet texture and classic European technique.
🥗 Ingredients
Main Ingredients
- 1 lb Fresh Grade A Duck Foie Gras (raw, deveined, and kept chilled)
- 4 thick slices Brioche Bread (cut into rounds or squares)
- 1 teaspoon Fleur de Sel (for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
For the Fig Balsamic Glaze
- 1/2 cup Balsamic Vinegar (high quality)
- 4 pieces Dried Figs (finely chopped)
- 2 tablespoons Port Wine (ruby or tawny)
- 1 tablespoon Honey (clover or wildflower)
- 1 sprig Fresh Thyme (leaves only)
For Garnish
- 2 pieces Fresh Figs (quartered)
- 1 tablespoon Toasted Hazelnuts (crushed)
- 1/4 cup Microgreens (for a pop of color)
👨🍳 Instructions
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1
Begin by preparing the fig balsamic glaze. In a small saucepan, combine the balsamic vinegar, chopped dried figs, port wine, and honey over medium heat.
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2
Bring the mixture to a gentle simmer and cook for 5-7 minutes until the liquid has reduced by half and coats the back of a spoon. Stir in the fresh thyme and set aside to cool slightly.
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3
Ensure your foie gras is very cold. Use a sharp knife dipped in hot water to slice the foie gras into 4 thick medallions, roughly 3/4-inch to 1-inch thick.
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4
With the tip of your knife, lightly score a crosshatch pattern into both sides of each foie gras medallion. Be careful not to cut too deep; this helps the fat render and creates a beautiful crust.
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5
Place the sliced medallions back into the refrigerator for at least 10 minutes. Foie gras must be searingly cold when it hits the pan to prevent it from melting away.
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6
While the liver chills, toast the brioche slices in a dry pan or toaster until they are golden brown and slightly crisp. Set them aside on serving plates.
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7
Heat a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat. Do not add any oil or butter; the foie gras provides its own fat.
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8
Just before cooking, season both sides of the cold foie gras medallions generously with freshly cracked black pepper and a tiny pinch of salt.
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9
Once the pan is smoking slightly, carefully place the medallions in the skillet. You should hear an immediate, loud sizzle.
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10
Sear the first side for exactly 45 to 60 seconds. The goal is a deep, mahogany-brown crust. Use a spoon to baste the tops with the rendered fat if desired.
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11
Flip the medallions gently using a thin spatula. Sear the second side for another 30 to 45 seconds. The center should remain medium-rare and soft.
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12
Immediately remove the medallions from the pan and place them on a paper-towel-lined plate to drain for 30 seconds.
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13
To assemble, drizzle a small spoonful of the fig balsamic glaze onto each toasted brioche slice.
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14
Place a seared foie gras medallion on top of the glaze. Garnish with a quarter of fresh fig, a sprinkle of crushed hazelnuts, and microgreens.
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15
Finish with a final sprinkle of Fleur de Sel to enhance the flavors and serve immediately while hot.
💡 Chef's Tips
Always keep the foie gras chilled until the very moment it touches the hot pan to ensure a crisp exterior without melting the interior. Save the rendered fat from the pan; it is 'liquid gold' and can be used to roast potatoes or sauté vegetables later. Use a very sharp knife and wipe it clean with a hot, damp cloth between each slice for perfectly clean edges. Avoid overcrowding the pan; if making a larger batch, sear in sets to maintain the high temperature of the skillet.
🍽️ Serving Suggestions
Pair this dish with a glass of chilled Sauternes or a Late Harvest Riesling to complement the richness. Serve alongside a small heap of dressed arugula or frisée salad to provide a refreshing, bitter contrast. A dollop of caramelized onion jam or quince paste makes an excellent alternative to the fig glaze. For a truly festive presentation, serve with a side of lightly pickled red currants or blackberries.