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Seared Foie Gras With Mission Fig and Balsamic Reduction

Name: Seared Foie Gras With Mission Fig and Balsamic Reduction
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Duck Recipes
Ingredients: 4 foie gras slices (2 to 3 ounces each); 1-quart veal or chicken stock; 1/4 cup aged balsamic vinegar; 2 tablespoon red currant jelly; 12 small dried mission figs; Salt and pepper to taste; 4 slices white bread (crust trimmed, toasted)

Written by Digital Bureau

Foie gras can be cooked in so many different ways and in all seasons. It is always a delight for gourmets who love its special taste. Our seared foie gras recipe utilizes historically authentic french foie gras, shop today!

Seared Foie Gras With Mission Fig and Balsamic Reduction

Rated 5 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Author:

Thespruceeats.com

A perfectly seared slice of foie gras, slightly crisped on the outside with a warm buttery center that melts in your mouth is the culinary equivalent of having Barry White sweet-talk your pallet into a new plane of existence.

This seared foie gras recipe highlights the rich flavors and sublime texture that show why this is one of the most sought after ingredients in the culinary world.

Image ofSeared Foie Gras With Mission Fig and Balsamic Reduction

Ingredients

4 foie gras slices (2 to 3 ounces each)
1-quart veal or chicken stock
1/4 cup aged balsamic vinegar
2 tablespoon red currant jelly
12 small dried mission figs
Salt and pepper to taste
4 slices white bread (crust trimmed, toasted)

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Directions

Add the first 4 ingredients into a saucepan and reduce on medium heat, until only about a cup of liquid remains. The sauce will thicken slightly as it reduces. Be careful not to reduce too far, as the sauce will burn. Season with salt and pepper to taste. Keep warm.
Salt and pepper the foie gras slices generously on both sides. Heat a dry skillet over high heat until very, hot (this is key!). Seared the slices for 1 to 2 minutes per side. The foie gras will brown and should be heated through, but removed before the slices begin to shrink significantly and lose too much of their fat.
Place the toasted bread on the plate, top with the seared foie gras, and spoon over the sauce. Serve immediately.