Foie Gras
Slices of duck foie gras seared for a minute a side until crisp outside and soft within, served on toast with fig jam.
Photograph credit: Foie gras IMGP2349 (image of foie gras on Wikidata Q34807) by Nikodem Nijaki · CC BY-SA 3.0 · Wikimedia Commons · this resized copy is shared under the same licence
The most common way this goes wrong is a pan that is not hot enough. Foie gras is mostly fat, and in a lukewarm pan it simply melts away into a puddle, leaving a small grey scrap. In a very hot, dry pan the surface sears in seconds and the inside stays soft.
Use slices about 2 cm thick, cut cold from the block with a hot knife. Score them lightly in a crosshatch, season with salt and pepper and put them straight into the dry pan with no oil, because they release their own fat. Sear for 45 seconds a side, then lift them out onto toasted brioche before the middle liquefies. Pour off the fat and keep it; spooned over potatoes, it is a treat.
A sweet, sharp partner is the other half of the dish. Fig jam is the classic, with a few drops of balsamic vinegar or a spoonful of sweet wine reduced in the pan after the slices come out. A pinch of flaky salt on top finishes it. Serve at once as a starter, in small portions, because it is very rich.
The Method for Foie Gras
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Toast the brioche and spread with the fig jam. Put on two warm plates.
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Score the foie gras lightly in a crosshatch and season with the salt and pepper.
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Heat a frying pan until very hot with no oil. Sear the slices for 45 seconds a side until deep golden.
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Lift onto the brioche and pour off the fat from the pan. Add the vinegar to the pan for 10 seconds, then spoon over the foie gras.
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Finish with the flaky salt and serve at once.
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A Few Pointers
- Use a very hot pan with no oil.
- Do not move the slices once they are down.
- Serve at once; the centre melts as it sits.
What to Serve With It
Sauternes · Brioche · Fig jam · Green salad
Leftovers and Storage
Eat at once. Keep the block wrapped in the fridge for no more than 2 days after opening.
Foie Gras Nutrition Facts
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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