on’t fear the foie gras! At D’Artagnan, we advocate a quick pan sear for fresh slices of foie gras, because it is a no-fuss method that anyone can master. This preparation is so easy that the sauce will take more time and effort. A sauce with a balance of sweetness and acidity is the perfect complement to the taste of the foie gras. Read on for the simple directions, recipes and a few tips.
Seared Foie Gras Recipe
Start with the best quality Foie Gras.
For this recipe, you will need 4 slices of foie gras, about 2 oz. each.
Choose 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 the foie gras yourself.
1. First prepare the sauce (See suggestions below), and keep it warm while you cook the foie gras.
2. To Cook the Foie Gras... Lightly score the slices of foie gras on both sides, then season liberally with salt and freshly ground black pepper. Sear in a very hot, dry skillet for about 30 seconds on each side. Before serving, sprinkle a pinch of coarse salt over each slice.
Sauces for Seared Foie Gras
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 1/2 cup port and 1/2 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 3/4 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 1/2 cup. Add 2 to 3 tablespoons of 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.
Other ways to eat and enjoy foie gras
If you love foie gras, try our prepared versions of this decadent dish. Foie gras is often cooked into a terrine or torchon or emulsified into a foie gras mousse, as we have done with our medallion of foie gras with black truffles. While there are many complicated applications for this creamy, fatty liver, the simplest is often the best.