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Seared Foie Gras With Mission Fig and Balsamic Reduction

Name: Seared Foie Gras With Mission Fig and Balsamic Reduction
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1-quart veal or chicken stock (low-sodium); 1/4 cup aged balsamic vinegar; 2 tablespoon red currant jelly; 12 small dried mission figs (quartered); Salt and pepper to taste; 4 slices foie gras (2 to 3 ounces each)

April 5 2021

Written by Gourmet de Paris

Seared Foie Gras With Mission Fig and Balsamic Reduction

April 5 2021

Written by Gourmet de Paris

Foie gras, which means "fatty liver" is one of the world's great culinary delicacies. The flavor and texture are virtually impossible to describe.

Seared Foie Gras With Mission Fig and Balsamic Reduction

Rated 5 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Author:

thespruceeats.com

Foie gras, which means "fatty liver" is one of the world's great culinary delicacies. The flavor and texture are virtually impossible to describe.

Superb for when you feel like going fancy schmancy! It’s easier than you think to make, plus, you have a world of choices for a sauce to serve with foie gras.

Image ofSeared Foie Gras With Mission Fig and Balsamic Reduction

Ingredients

1-quart veal or chicken stock (low-sodium)
1/4 cup aged balsamic vinegar
2 tablespoon red currant jelly
12 small dried mission figs (quartered)
Salt and pepper to taste
4 slices foie gras (2 to 3 ounces each)

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Directions

Add the first 4 ingredients 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.
Salt and pepper the foie gras slices generously on both sides. Heat a dry skillet over high heat until very, hot (this is key!). Seared 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.
Place the toasted bread on the plate, top with the seared foie gras, and spoon over the sauce. Serve immediately.