Seared Foie Gras With Mission Fig and Balsamic Reduction

Seared Foie Gras
Thomas Barwick/Digital Vision/Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
1122 Calories
65g Fat
50g Carbs
82g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1122
% Daily Value*
Total Fat 65g 83%
Saturated Fat 22g 111%
Cholesterol 386mg 129%
Sodium 1095mg 48%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 16%
Total Sugars 27g
Protein 82g
Vitamin C 4mg 21%
Calcium 204mg 16%
Iron 9mg 50%
Potassium 1202mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Foie gras, which means "fatty liver" is one of the world's great culinary delicacies. The flavor and texture are ​virtually impossible to describe. Source only from a reputable and trusted vendor.

Ingredients

  • 1 quart veal, or chicken stock

  • 1/4 cup balsamic vinegar, preferably aged

  • 2 tablespoons red currant jelly

  • 12 small dried mission figs, quartered

  • Salt, to taste

  • Ground pepper, to taste

  • 4 (2- to 3-ounce) slices grade "A" foie gras

  • 4 slices toasted white bread, crusts trimmed

Steps to Make It

  1. Add the veal or chicken stock, vinegar, red currant jelly, and figs 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.

  2. Salt and pepper the foie gras slices generously on both sides. Heat a dry skillet over high heat until very, hot (this is key!). Sear 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.

  3. Place the toasted bread on the plate, top with the seared foie gras, and spoon over the sauce. Serve immediately.