Jul 14 2026
Restaurants›Castle Farms›Pan Seared Foie Gras Recipe

Pan Seared Foie Gras Recipe

Inspired by Castle Farms
Time40m
Serves2

Lemon Puree, Blackberry, Arugula Salad, Crostini.

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Ingredients

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Foie Gras

Lemon Puree

Blackberry and Arugula Salad

Crostini

Method

Foie Gras

  1. 1

    Season the Foie Gras

    Sprinkle the foie gras evenly with salt and black pepper on both sides.

  2. 2

    Sear the Foie Gras

    In a skillet, heat the butter over medium-high heat. Once melted, add the foie gras and sear for about 1 to 2 minutes on each side until golden brown. Remove and set aside.

Lemon Puree

  1. 3

    Prepare the Lemon Puree

    In a saucepan, combine lemon juice, sugar, and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for about 10 minutes until slightly thickened. Remove from heat and let cool before blending until smooth.

Blackberry and Arugula Salad

  1. 4

    Make the Salad

    In a bowl, combine arugula and fresh blackberries. In a separate small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to create the dressing. Drizzle the dressing over the salad and toss gently to combine.

Crostini

  1. 5

    Prepare the Crostini

    Preheat the oven to 375°F (190°C). Slice the baguette into thin slices, about 1/2 inch thick. Place the slices on a baking sheet, brush both sides with olive oil, and bake until golden and crisp, about 10-12 minutes. Remove from the oven and let cool.

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