📝 About This Recipe
Indulge in the pinnacle of French gastronomy with this decadent Foie Gras Poêlé, a dish that defines luxury through its buttery texture and rich, umami depth. Sourced from the finest duck liver, each medallion is seared to a golden-crisp exterior while maintaining a molten, velvet-like center. Balanced by a bright, acidic fig gastrique and served atop buttery brioche, this recipe brings the sophisticated elegance of a Parisian bistro directly to your dining table.
🥗 Ingredients
The Foie Gras
- 1 lobe Fresh Raw Duck Foie Gras (approximately 1 to 1.5 lbs, chilled and deveined)
- 1 teaspoon Fleur de Sel (for finishing)
- 1/2 teaspoon Freshly Ground White Pepper
Fig Gastrique
- 4 pieces Fresh Black Mission Figs (quartered)
- 1/4 cup Granulated Sugar
- 1/4 cup Balsamic Vinegar of Modena (high quality)
- 2 tablespoons Port Wine (Ruby or Tawny)
- 1/4 cup Chicken Stock (reduced or unsalted)
- 1 tablespoon Unsalted Butter (cold)
Accompaniments and Garnish
- 4 thick slices Brioche Loaf (cut into rounds or triangles)
- 1 handful Microgreens (for color and freshness)
- 1 tablespoon Pistachios (toasted and crushed)
👨🍳 Instructions
-
1
Prepare the gastrique: In a small heavy-bottomed saucepan, melt the sugar over medium heat until it turns a deep amber caramel color, taking care not to burn it.
-
2
Carefully deglaze the caramel with the balsamic vinegar and Port wine. The sugar will seize; continue to stir over low heat until it dissolves back into the liquid.
-
3
Add the quartered figs and chicken stock. Simmer gently for 8-10 minutes until the liquid reduces by half and reaches a syrupy consistency.
-
4
Remove the gastrique from heat and whisk in the cold tablespoon of butter to add a glossy finish. Set aside in a warm place.
-
5
Prepare the foie gras: Using a sharp knife dipped in hot water, slice the chilled foie gras lobe into 3/4-inch thick medallions.
-
6
Score the surface of each slice in a crosshatch pattern (diamonds) using very light pressure. This helps the heat penetrate and prevents curling.
-
7
Season both sides of the foie gras generously with salt and white pepper. Return the slices to the refrigerator for 5 minutes to ensure they stay firm before searing.
-
8
Toast the brioche slices in a dry pan or toaster until golden brown and slightly crisp. Place one slice on each of four warmed plates.
-
9
Heat a heavy stainless steel or cast-iron skillet over medium-high heat. Do not add oil or butter; the foie gras will render plenty of its own fat.
-
10
When the pan is very hot (almost smoking), carefully place the foie gras slices in the pan. Sear for approximately 45-60 seconds on the first side until deep golden brown.
-
11
Flip the slices gently with a offset spatula. Sear the second side for another 30-45 seconds. The center should feel soft and yielding, like a rare steak.
-
12
Transfer the seared foie gras to a paper-towel-lined plate for just 10 seconds to drain excess fat.
-
13
To assemble, place one medallion atop each toasted brioche slice.
-
14
Spoon the warm fig gastrique and a few fig quarters over the liver. Garnish with a sprinkle of Fleur de Sel, crushed pistachios, and microgreens.
-
15
Serve immediately while the foie gras is hot and the contrast of temperatures and textures is at its peak.
💡 Chef's Tips
Always keep the foie gras as cold as possible until the moment it hits the pan; if it gets too warm, it will melt away rather than sear. Use a very hot pan to achieve a quick crust without overcooking the delicate interior. Save the rendered fat left in the pan! Filter it and keep it in the fridge to roast potatoes or sauté mushrooms later. If you cannot find fresh figs, dried figs rehydrated in the Port wine or a high-quality apricot preserve make excellent substitutes. Avoid overcrowding the pan; sear in batches if necessary to maintain the high temperature needed for the crust.
🍽️ Serving Suggestions
Pair with a classic Sauternes or a Late Harvest Riesling; the honeyed sweetness cuts through the richness of the liver. Serve as a starter for a multi-course French dinner followed by a light roast duck or beef tenderloin. Accompany with a side of lightly dressed arugula to provide a bitter, peppery contrast to the fat. A glass of chilled Champagne is a sophisticated alternative to sweet wine, providing bubbles that cleanse the palate. Offer extra toasted brioche on the side to ensure every drop of the luxurious fat and sauce is enjoyed.