French · Starter · Hard
Foie Gras
Seared foie gras with a crisp crust and molten center, served with something sweet and acidic. Pure luxury on a plate.
The whole recipe in 60 seconds
Foie Gras, in 5 ideas
- The pan must be nearly smoking; foie gras renders fast and needs an instant sear.
- Ninety seconds per side is enough; the center should be just warm and melting.
- Cold foie gras slices sear better than room temperature ones.
- Sweet and acidic accompaniments (fig jam, balsamic, port) cut the richness perfectly.
- Save the rendered fat; roast potatoes in it for the best potatoes of your life.
What you need
Ingredients
- 1 lb foie gras, cut into 4 thick slices
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp sugar
- 1/4 cup balsamic vinegar
- 1/2 cup port wine
- Toasted brioche, for serving
- Flaky sea salt
How to make it
Directions
- Score the foie gras slices lightly in a crosshatch and season with salt and pepper. Chill until cooking.
- Sear in a dry screaming-hot skillet, 90 seconds per side, until deeply browned. Drain on paper towels.
- Pour off the rendered fat (save it). Add sugar to the pan and caramelize to amber.
- Deglaze with balsamic and port; reduce to a syrupy glaze, about 3 minutes.
- Plate the foie gras on toasted brioche, spoon over the glaze, and finish with flaky salt.
Money saver. Buy foie gras from a reputable source and check local regulations. Slices from the thick end of the lobe sear most evenly.