Sautéed Foie Gras with Cranberry-Port Reduction
Yield
serves 4
RECIPE Ingredients
- 1 container Veal Demi-Glace
- ½ cup sugar
- 1 whole star anise
- 1 cup fresh cranberries
- 3 tablespoons Ruby Port
- 4 Foie Gras Slices
- Fine sea salt
- Microgreens, for garnish (optional)
- Toasted brioche, for serving
Recipe notes
This fast and tasty recipe for sautéed foie gras is paired with tart cranberries, Ruby Port, winter spices, and silky veal demi-glace.
RECIPE Preparation
- In a medium saucepan over medium-high heat, stir together demi-glace, sugar, and star anise; bring to a boil and cook for about 3 minutes. Carefully stir in cranberries and Port. Cook, stirring occasionally, until cranberries begin to pop, about 5 minutes. Remove from heat; discard star anise.
- Heat a dry skillet over high flame. Using a sharp paring knife, score the foie gras in a crosshatch pattern; season generously with salt. When the pan is very hot, add the foie gras and lower the heat to medium-high. Sear until the foie gras slices are browned. Turn them over and cook on the other side until fully cooked but still soft to the touch, basting a few times with rendered foie gras fat. Set foie gras slices on a paper towel to drain.
- Serve foie gras with cranberry-Port reduction and toasted brioche.
