oie gras is one of those rarified ingredients that can be intimidating to the home cook. And there are some misconceptions about how to prepare it. Foie gras does not have to be cooked in a terrine, or emulsified into a mousse, or pâté, though it is very often served this way. While there are many complicated applications for this creamy, fatty liver, the simplest is often the best. At D’Artagnan, we advocate the quick sear for fresh slices of foie gras. This is a no-fuss method that anyone can master. Save the fussing for the sauce. The perfect way to complement the taste of the foie gras is to balance sweetness with acidity, which often involves making a sauce with wine, Armagnac and fruit.
Here are three serving suggestions from D’Artagnan’s Glorious Game Cookbook using sautéed slices of foie gras. Try our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice into larger pieces yourself.
You will need:
4 slices of foie gras, about 2 oz. each
1. First prepare the sauce, and keep it warm while you cook the foie gras.
2. Score the slices of foie gras on both sides, then season liberally on both sides with salt and freshly ground black pepper. Sear in a very hot, dry skillet about 30 seconds on each side. Before serving, sprinkle a pinch of coarse salt over each slice.
For the Sauce
You have a world of choices for a sauce to serve with foie gras. The most important thing to remember is that the fatty texture of foie gras is complemented with a balanced sauce containing both sweetness and acidity. Peaches, mango and pineapple all work well, but these are our favorites:
Simple Balsamic Reduction
Reduce ½ cup port and ½ cup balsamic vinegar by half, or to a syrupy consistency. Place slices of sautéed foie gras over mixed baby field greens, drizzle on port balsamic reduction, and serve.
Heat ¾ cup fresh unsweetened applesauce (without cinnamon) with a splash of balsamic vinegar. Peel and slice 1 green apple. Sauté the slices in 1 tablespoon each butter and sugar until the sugar caramelizes. Spoon the applesauce onto a plate, add slices of sautéed foie gras, then top with apple slices.
Green Grape Sauce
Purée about 20 seedless green grapes with ½ cup sweet vermouth. Strain into a saucepan and boil until reduced to ½ 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 sauce over slices of sautéed foie gras. You may wish to slice several grapes in half and use them as a garnish for the plate.