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Ingredients
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Foie Gras Preparation
Port Reduction Sauce
Garnish
Method
Foie Gras Preparation
- 1
Prepare the Foie Gras
Remove the foie gras from the refrigerator and allow it to come to room temperature for about 30 minutes. This ensures even cooking.
- 2
Season the Foie Gras
Sprinkle the foie gras evenly with salt, white pepper, and fresh thyme. Drizzle the cognac over the foie gras and let it marinate for another 15 minutes.
- 3
Port Reduction Sauce
- 4
Sauté Shallots
In the same skillet, add the finely chopped shallots and sauté until they are translucent, about 2-3 minutes.
- 5
Add Port Wine
Pour in the port wine and sugar, stirring to combine. Let the mixture reduce by half over medium heat, which should take about 5-7 minutes.
- 6
Finish the Sauce
Once reduced, stir in the butter until melted and the sauce is glossy. Remove from heat and keep warm.
Garnish
- 7
Prepare the Plate
On a clean plate, place a small mound of microgreens. This will serve as a bed for the foie gras.
- 8
Assemble the Dish
Slice the seared foie gras and arrange it on top of the microgreens. Drizzle the port reduction sauce over the foie gras.
- 9
Final Touch
Finish with a drizzle of balsamic reduction over the dish for an added flavor contrast and serve immediately.