Seared Foie Gras Recipe

Prepare and Portion

Pat the foie gras lobes dry with paper towels. Using a sharp knife, portion into 8 equal slices about 3/4" thick. Keep the slices cold on a tray in the refrigerator until ready to season.

Season the slices on both sides with kosher salt and freshly ground black pepper. Lightly dust both sides with the all-purpose flour and shake off any excess. The flour helps develop a quick crust and controls rendering.

Warm a heavy skillet (cast iron recommended) over medium-high heat until very hot, about 3 minutes. Add the neutral oil and 1 tablespoon unsalted butter. When the butter foams and just begins to brown, add the foie gras slices, working in a single layer (you may need to sear in two batches).

Sear the foie gras without moving for 30–45 seconds, until a deep golden crust forms. Flip and sear the second side 20–30 seconds for medium-rare center. Total cook time should be 1–1.5 minutes per slice depending on thickness. Do not overcook — foie gras should be soft inside.

Transfer seared slices to a warm plate lined with paper towel to absorb excess fat. Spoon 1 tablespoon of the rendered fat over the slices if desired for extra flavor. Keep warm (cover loosely) until plating.

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the diced mixed fruit and sauté 2–3 minutes, stirring, until the fruit begins to soften.

Sprinkle the granulated sugar over the fruit and let it caramelize slightly for 1–2 minutes, stirring to coat and prevent burning.

Add the orange juice, orange zest, and sherry vinegar. Reduce heat to medium-low and simmer gently for 6–8 minutes, stirring occasionally, until the fruit is tender and the mixture has a jammy consistency. If using dried figs, simmer until plump and soft.

Finish the compote by stirring in the optional aged balsamic vinegar and a pinch of salt and pepper. Taste and adjust acidity or sweetness: add a touch more vinegar if it needs brightness or a pinch more sugar if too tart. Keep warm or cool to room temperature for plating.

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush both sides lightly with olive oil and dot or spread a little softened butter on each slice. Sprinkle with a pinch of sea salt.

Toast in the preheated oven 6–8 minutes, flipping once halfway, until golden and crisp but not hard. Remove and let cool slightly. The crostini should be sturdy enough to support the foie gras without breaking.

To assemble: place a crostini on each serving plate (or two per person for smaller portions). Spoon about 1 tablespoon of warm or room-temperature fruit compote onto each crostini. Top the compote with a seared foie gras slice. Drizzle a small amount (about 1/2 tsp) of the reserved foie gras rendered fat or a few drops of aged balsamic around the plate if desired.

Garnish with microgreens or chive tips and serve immediately so the foie gras remains warm and the crostini stays crisp.