Foie Gras Recipe

Prepare and devein

Remove foie gras from refrigerator and let sit at cool room temperature for 10–15 minutes so it firms slightly but is workable. Using a small paring knife, gently separate the lobes and, if present, remove any visible veins and excess connective tissue—work carefully to keep lobes intact. Rinse lightly under cold water if needed and pat very dry with paper towel.

Season and press (optional terrine-style)

Place each lobe on a plate. Sprinkle evenly with 1 tsp kosher salt and 1 tsp fine black pepper. Drizzle the cognac or Armagnac over the lobes, massaging gently to distribute. For seared service continue to step below; if making a pressed/terrine style, pack lobes into a small terrine or loaf pan, press lightly, cover and refrigerate overnight to allow flavors to meld (not required for seared preparation).

Sear (fast method)

For hot seared foie gras: seasoned lobes should be very dry. Heat a heavy skillet (preferably cast iron) over high heat until smoking point is reached. No oil is necessary—foie releases its own fat. Place each lobe in the pan and sear 30–45 seconds per side until a deep golden crust forms. Reduce heat if fat is spattering excessively. Use tongs or a spatula to flip; do not overcook: internal should still be soft but warm. Transfer seared foie gras to a paper towel-lined plate briefly to drain.

Rest and slice

Let seared foie gras rest 1–2 minutes, then slice crosswise into 1/2-inch medallions using a very sharp knife wiped between cuts. If serving terrine-style, remove from pan, slice chilled into 1/3-inch slices and bring to room temperature 15 minutes before serving.

While foie gras comes to temperature, make the five-onion confit. In a wide sauté pan over medium heat, add butter and olive oil. Once butter melts and begins to foam, add the sliced yellow and white onions, stir to coat and spread into an even layer.

Cook the onions gently for 8–10 minutes, stirring occasionally, until they begin to soften and turn translucent. Add the red onion and shallots, continue to cook another 6–8 minutes, stirring more frequently so they caramelize slowly but do not burn.

Add the green onion slices, sprinkle the teaspoon of sugar over the mixture to encourage caramelization, and continue to cook on low–medium heat for 6–8 more minutes until all onions are deeply softened and lightly caramelized. If the pan gets too dry, add 1–2 teaspoons water to deglaze and prevent burning.

Stir in the sherry vinegar, thyme leaves, 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook for 1–2 more minutes to let the vinegar reduce slightly. Taste and adjust seasoning. Keep warm on the lowest heat setting while you finish the foie gras, or transfer to a small warm bowl.

Toast baguette or brioche slices until golden. If using brioche, lightly butter and toast in a skillet or under a broiler briefly.

Place a spoonful (about 1–2 tablespoons) of the five-onion confit onto each toast, top with a hot seared foie gras medallion or a slice of terrine foie gras. Sprinkle a pinch of coarse sea salt over the foie gras and garnish with microgreens or chopped chives if using.

Serve immediately so the contrast of warm foie and sweet, soft onions is enjoyed. Recommended serving: 2–3 medallions or 2 terrine slices per person.