Sautéed Foie Gras with Cranberry-Port Reduction
D'Artagnan | Yield: serves 4
Tart cranberries, Ruby Port, winter spices, and silky veal demi-glace make a quick and tasty sauce for sautéed foie gras in this festive holiday recipe.
- 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.