Pan-Seared Foie Gras with Figs and Port Wine Sauce

Total Time:
20 min
10 min
10 min

6 servings

  • 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
  • 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.

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