Hudson Valley Seared Foie Gras* Recipe

Time30m

Serves2

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

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Foie Gras
Remove the foie gras from the refrigerator and allow it to come to room temperature for about 15 minutes. This will help it sear better.
2
Season the Foie Gras
Sprinkle the foie gras on both sides with salt and black pepper generously.
3
Heat the Pan
In a skillet, heat the butter over medium-high heat until it is melted and begins to foam.
4
Sear the Foie Gras
Carefully place the foie gras in the skillet and sear for about 30 seconds on each side, or until a rich golden brown crust forms. Do not overcrowd the pan; sear in batches if necessary.
5
Prepare the Garnish
While the foie gras is searing, prepare the figs by slicing them and set them aside. Also, toast the brioche slices until golden brown.
6
Deglaze the Pan
Once the foie gras is seared, remove it from the skillet and set aside on a plate. Add the balsamic vinegar to the skillet to deglaze, scraping up any browned bits from the bottom of the pan.
7
Plate the Dish
On each plate, place a toasted brioche round, top with a slice of foie gras, and arrange a couple of fig slices around it. Drizzle with the balsamic reduction and garnish with microgreens.