Pan-Seared Foie Gras with Figs and Port Wine Sauce

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
6 servings

CATEGORIES
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 tablespoon 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 tablespoons balsamic vinegar
  • 1 pat butter
  • Pinch sugar
  • 1/2 teaspoon orange zest, grated
  • 3 heads endive, julienned
  • 1 bunch arugula
  • 1/2 bunch fresh chives, roughly chopped
  • 1/2 lemon, juiced
  • 1 tablespoon extra virgin olive oil
Directions

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-inch medallions, approximately 6 (4-ounce) 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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Seared Foie Gras with Pain Perdu and a Fresh Cranberry Compote

    Recipe courtesy of Emeril Lagasse