Hudson Valley Foie Gras Recipe

Time30m

Serves4

Make Hudson Valley Foie Gras Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Clean the Foie Gras
Gently clean the foie gras by removing any veins or membranes. Rinse under cold water and pat dry with paper towels.
2
Season the Foie Gras
Sprinkle salt and black pepper evenly over both sides of the foie gras. Let it sit for about 15 minutes to absorb the seasoning.
3
Sear the Foie Gras
In a skillet over medium-high heat, add the butter. Once melted and bubbly, add the foie gras slices to the pan. Sear for about 1-2 minutes on each side until golden brown.
4
Deglaze the Pan
Pour in the port wine and scrape up any browned bits from the bottom of the pan. Allow the sauce to reduce for about 2-3 minutes.
5
Add Fresh Thyme
Add fresh thyme to the pan and stir for a minute to infuse the flavor into the sauce.

6
Prepare the Baguette
Slice the baguette into thin pieces and toast them lightly until golden brown.
7
Plate the Dish
On each plate, place a slice of seared foie gras, drizzle with the port wine sauce, and serve with a dollop of fig jam and a handful of microgreens.