Seared Foie Gras Recipe

Portion and season

Remove chilled foie gras from refrigerator and keep very cold. Using a sharp knife warmed in hot water and wiped dry, cut foie gras into 6 equal pieces (about 2 oz / 35–40 g each). Pat each piece very gently with paper towel to remove any excess moisture. Season both sides lightly and evenly with kosher salt and freshly ground black pepper.

Preheat pan

Heat a large heavy skillet (preferably cast-iron) over medium-high heat until smoking hot. Add neutral oil and swirl to coat the surface. The pan must be very hot to sear quickly and render fat without overcooking.

Sear foie gras

Carefully place the foie gras slices in the hot pan, leaving space between them. Sear without moving for 30–40 seconds until a deep golden-brown crust forms. Flip and sear the other side 20–30 seconds. Total cook time per slice should be about 60–80 seconds. Add the butter during the last 10 seconds and spoon the foaming butter over the foie gras once off the heat for gloss and aroma.

Rest

Transfer seared foie gras to a warm plate lined with paper towel for 1 minute to drain excess fat but keep warm. Do not rest long — foie gras is best served immediately while interior is buttery and slightly warm.

Toast bread

While pan is heating (or after searing if you prefer fresh toasts), brush brioche or country bread slices lightly with rendered foie gras fat or a little butter and toast in a separate skillet or under broiler until golden and crisp, about 1–2 minutes per side.

Prepare figs and greens

Quarter the dried figs. Toss microgreens or baby arugula lightly with a drop of oil and a pinch of salt if desired. Have balsamic glaze ready in a small spoon for finishing.

Plate

Place one toasted slice on each plate. Set a seared foie gras piece atop each toast. Arrange a couple fig quarters and a small handful of microgreens beside or on top. Drizzle a scant teaspoon of aged balsamic or balsamic glaze around the foie gras, and finish with a light sprinkling of flaky sea salt.

Make quick compote

In the same skillet used to sear foie gras (pour off excess fat but leave any fond), add minced shallot and sweat over medium heat for 30–45 seconds until fragrant. Add port or madeira and scrape up browned bits. Reduce by half, then whisk in honey and orange juice. Simmer 1–2 minutes until slightly thickened. Toss in dried fig quarters to warm. Spoon a small amount (about 1 tsp) onto each plated foie gras as a complementary sweet-acid component.