Remove foie gras from refrigerator and, if whole, pat dry with paper towel. Using a very sharp knife warmed under hot water and dried between cuts, slice into 6 equal medallions about 3/4 inch (2 cm) thick. Lightly season both sides of each medallion with salt and freshly ground black pepper. Return to refrigerator on a plate for 10–15 minutes while you prepare other components; this firms the fat so slices hold shape during searing.

Bring to cool room temperature

About 5 minutes before cooking, remove the foie gras from refrigerator to take the chill off (don’t let sit long; 5 minutes is enough). This helps achieve an even sear without melting too quickly.

Make balsamic reduction

Pour balsamic vinegar, sugar, and water into a small saucepan. Bring to a gentle boil over medium heat, then reduce to a low simmer. Cook, stirring occasionally, until the liquid has reduced by roughly half and coats the back of a spoon — about 8–12 minutes. It should be glossy and slightly syrupy but still pourable. Remove from heat and let cool slightly; it will thicken further as it cools. Keep warm or at room temperature until plating.

Sear foie gras

Heat a heavy skillet (preferably cast iron or stainless steel) over medium-high heat until very hot. Add the neutral oil and swirl to coat the pan. The pan should be smoking slightly but not burning.

Place foie gras medallions in the pan in a single layer, leaving space between them. Sear without moving for 30–45 seconds until a deep golden-brown crust forms. Flip and sear the other side for another 30–45 seconds. Times depend on thickness — the interior should remain soft and just warmed; do not cook to well done as foie gras will render and shrink excessively.

Reduce the heat to medium-low, add the butter, and spoon the foaming butter over each medallion for 10–15 seconds to baste and add gloss. Remove foie gras to a warm plate lined with paper towel for a few seconds to drain excess fat.

Finish & plate

Place toasted brioche or baguette slices on serving plates (if using). Arrange 2 foie gras medallions per plate on top of bread or directly on plate. Spoon 1–2 teaspoons of the balsamic reduction over each medallion (or artistically drizzle around the plate).

Add a small dollop (about 1 teaspoon) of fig jam or pear compote to each plate, and scatter microgreens or frisée alongside. Finish with a light sprinkle of fleur de sel over the foie gras just before serving.

Serve immediately while foie gras is warm. Note: reserve the rendered fat from the pan — it can be used to sauté potatoes or vegetables for another dish.