Foie Gras Recipes, Quick Ideas for Seared Foie Gras

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Home / Pâtés, Foie Gras, Mousse & Terrine / Quick Ideas for Seared Foie Gras

D'Artagnan Glorious Game Cookbook

Quick Ideas for Seared Foie Gras

By: D'Artagnan Glorious Game Cookbook

Yield: 0 cup

Seared foie gras needs a sweet and sour partner that will cut through the fat. Here, three ideas from our cookbook, "D’Artagnan’s Glorious Game Cookbook," using slices of foie gras and a variety of quick pan sauces.

Ingredients

4 slices D'Artagnan Foie Gras Slices, 3/4 inch thick (about 2 1/2 to 3 oz each)

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Preparation

Recipe Tips

Prepare the sauce and keep it warm while you cook the foie gras: Reduce 1/2 cup port and 1/2 cup balsamic vinegar by half, or to a syrupy consistency.
Score the slices of foie gras on both sides, then season liberally all over with salt and freshly ground black pepper. Sear in a hot skillet about 30 seconds on each side. Before serving, sprinkle a pinch of coarse salt over each slice. To serve: Place slices of sautéed foie gras over mixed baby field greens, drizzle on port balsamic reduction and serve.
Sauce Option 2: Heat 3/4 cup fresh unsweetened applesauce (without cinnamon) with a splash of balsamic vinegar in a small saucepot. Sauté one peeled and sliced green apple in 1 tablespoon each of butter and sugar until the sugar caramelizes. Spoon the applesauce onto a plate, add slices of sautéed foie gras and top with apple slices.
Sauce Option 3: Purée about 20 seedless green grapes with 1/2 cup sweet vermouth. Strain into a saucepan and boil until reduced to 1/2 cup. Add 2 to 3 tablespoons duck and veal demi-glace. Taste and adjust balance of acid or sweet, adding a touch of vinegar for acid, a touch of sugar for sweetness. Drizzle over slices of sautéed foie gras.

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