Recipe courtesy of Craig Hopson
Save Recipe Print
Total:
1 hr 20 min
Prep:
1 hr
Cook:
20 min
Yield:
4 servings

Ingredients

Directions

Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears. Bring to a boil, cook for 5 minutes, remove and cool.

Preheat the oven to 350 degrees F.

Peel the cipollini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan. Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender.

Heat a nonstick saute pan over medium-high heat. Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside.

In a separate pan, heat the Nashi pears with the orange confit and the cipollini onions. Finish with the basil leaves and place a small pile in the center of each plate. Place the fois gras on each plate and add the sauce on top of each fois gras.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Sauteed Foie Gras with Pineapple

Recipe courtesy of Hamilton

Salad of Frisee and Sauteed Foie Gras

Recipe courtesy of Sara Moulton

Sauteed Halibut with Lobster Risotto and Foie Gras Butter

Recipe courtesy of Russell Jaehnig

Scallops and Foie Gras Sauteed with Wild Berries and Vino Cotto

Recipe courtesy of Kevin Kelly

Sauteed Foie Gras with Ginger Poached Pears and Pinot Noir Jus

Recipe courtesy of Robert Curry

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories