Best 2 Pan Seared Foie Gras With Figs And Port Wine Sauce Recipes

To prepare a savory and refined dish, pan-seared foie gras with figs and port wine sauce is a culinary delight that combines luxurious textures and flavors. The foie gras, delicately seared to perfection, boasts a rich and buttery interior that pairs harmoniously with the sweetness of caramelized figs. Enriched with the deep flavors of port wine, the sauce adds a touch of elegance and depth, making this dish a true masterpiece.

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PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE

PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE image

Categories Duck Appetizer

Yield 6 people

Number Of Ingredients 19

Ingredients

1 whole duck foie gras, about 1 1/2 pounds, slightly chilled
coarse salt
black pepper, freshly ground
6 slices white bread, cut in rounds
1 Tbsp extra virgin olive oil
4 fresh black mission figs, halved
2 shallots, finely chopped
6 tarragon leaves, chopped
1/2 cup port wine
1 orange, juiced, divided
2 Tbsp balsamic vinegar
1 pat butter
pinch sugar
1/2 tsp orange zest, grated
3 heads endive, julienned
1 bunch arugula
1/2 bunch fresh chives, roughly chopped
1/2 lemon, juiced
1 Tbsp extra virgin olive oil

Steps:

Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1" medallions, approximately 6 (4 oz) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain. Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper. Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.

PAN SEARED QUEBEC FOIE GRAS WITH HOT AND SOUR PEACH JAM, CABERNET ICE WINE REDUCTION

Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet Ice Wine Reduction image

It was the middle of the Canadian winter and I was knee-deep in snow picking Icewine Grapes. Stephen Treadwell, chef at the acclaimed Queen's Landing Tiara Restaurant in Niagara-on-the-Lake, invited me for an Icewine favorite. Foie Gras (goose liver) is a true delicacy. Kevin Brauch, The Thirsty Traveler

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 cups peach preserves
Serrano chiles
1 cup reduced veal stock or similar
1 1/2 ounces Cabernet Franc
1 1/2 ounces red wine jus
1/2 ounce heavy cream
1 ounce unsalted butter
1/2 ounce red wine vinegar
1 shallot, finely chopped
2 ounces foie gras, cut into 4 slices
Dash Fleur de Sel
4 slices milk bread or white bread
Frisee leaves, for serving
Grapeseed oil, for drizzing
Drizzle Cabernet Franc Ice Wine Syrup (Cabernet Franc Ice Wine boiled until reduced to a syrup)

Steps:

Preheat a grill.
Peaches: Combine the peach preserves and serranos in a saucepan. Cook until tender and syrupy. Remove from the heat and mash with a fork.
Cabernet Franc Reduction: Reduce one cup of veal stock and Cabernet Franc. To thicken, add red wine jus, cream, and butter. Finish with a few drops of red wine vinegar and the shallots.
Foie Gras: Cut the foie gras into 4 slices and score with a fork. Sear until golden brown on both sides in a hot pan. Remove from pan and place on a paper towel. Sprinkle with fleur de sel to season.
Grill a small piece of white or milk bread; place in center of a plate. Add a teaspoon of peach preserve on the bread. Place hot foie gras on the peaches. Garnish with frisee and a few hand-cut local greens tossed in grapeseed oil. Spoon sauce around and drizzle with ice wine syrup.

Tips:

Make sure that the foie gras is properly cleaned and deveined before cooking.
Pan-sear the foie gras in a hot skillet over medium-high heat for 2-3 minutes per side, or until golden brown and crispy on the outside and cooked to your desired doneness on the inside.
Be careful not to overcook the foie gras, as it will become tough and dry.
For a more flavorful dish, marinate the foie gras in a mixture of cognac, port wine, and spices before cooking.
Serve the foie gras immediately with a drizzle of port wine sauce and some fresh figs.

Conclusion:

Pan-seared foie gras with figs and port wine sauce is a delicious and elegant dish that is perfect for a special occasion. The rich and decadent flavor of the foie gras pairs perfectly with the sweet and tangy flavors of the figs and port wine sauce. This dish is sure to impress your guests and leave them wanting more.