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Authentic Foie gras poêlé Recipe France, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Pair with
Seared Foie Gras
PREP 10min
COOK 5min
READY IN 15min
Adapted from Dartagnan.com, this is a recipe for pan-seared foie gras slices. When searing foie gras, it is crucial that you don't overdo it as that will ruin its texture — it will become too gamey. You can serve seared foie gras atop of bread in which case you just need to sprinkle it with coarse salt before serving, or if looking to kick it up a notch, pair it with a sauce of your liking, a choice of which is suggested in the recipe. Take the foie gras out of the refrigerator 10-15 minutes before slicing it, or buy already pre-sliced, portioned and packaged foie gras.
Ingredients
Seared Foie Gras
4 slices of foie gras, about 2 oz each
SIMPLE BALSAMIC REDUCTION
1/2 cup Port
1/2 cup balsamic vinegar
EASY APPLE SAUCE
3/4 cup fresh, unsweetened applesauce (without cinnamon)
a splash of balsamic vinegar
1 green apple, peeled and sliced
1 tbsp butter
1 tbsp sugar
GREEN GRAPE SAUCE
20 seedless green grapes
½ cup sweet vermouth
2 to 3 tbsp of duck and veal demi-glace
vinegar and sugar, as necessary
Preparation
1
Seared Foie Gras
Step 1/5
Make shallow cuts in the foie gras on both sides, then season the slices generously with salt and freshly ground pepper. Place the slices in a hot, dry skillet and sear on both sides for 30 seconds. Sprinkle each slice with a pinch of coarse slice and serve immediately.
Step 2/5
In case you’re serving your foie gras slices with sauce, the first step is to make the sauce. Choose whichever one you would prefer, be it a simple balsamic reduction, applesauce, or grape sauce. When done, keep the sauce warm until you prepare the foie gras.
Step 3/5
For a simple balsamic reduction, simmer port and balsamic vinegar over medium heat until they reduce in half or reach a syrupy consistency. Arrange mixed baby field greens on a plate and place atop a seared foie gras slice. Drizzle with the port and balsamic reduction and serve.
Step 4/5
Heat applesauce with a splash of balsamic vinegar. Meanwhile, peel and slice a green apple, then sauté the slices in butter and sugar until sugar is caramelized. For serving, place a spoonful of applesauce on a plate, then place a slice of foie gras atop, and pour everything over with applesauce.
Step 5/5
For the green grape sauce, first purée the green grapes and vermouth then strain that into a saucepan and boil until it reduces to a ½ a cup. Add two to three tablespoons of duck and veal demi-glace, then taste the sauce and adjust the balance of acidity and sweetness, by adding either vinegar or sugar. Place a slice of seared foie gras onto a plate, drizzle over with the sauce and serve.
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