Seared Foie Gras Recipe

Combine strawberries, rhubarb, sugar, and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally until sugar dissolves (about 2–3 minutes).

Reduce heat to low and simmer, stirring occasionally, until rhubarb is tender and mixture thickens slightly, 8–10 minutes. Break down strawberries with the back of a spoon for a jammy texture, leaving some small pieces for texture.

Remove from heat and stir in lemon juice, lemon zest, and a pinch of salt. Taste and adjust sugar or lemon if needed. Let cool to near room temperature; compote will thicken more as it cools.

Heat neutral oil in a small heavy saucepan to 325°F (165°C). If you don't have a thermometer, heat until a thin slice of ginger sizzles gently and browns slowly.

Pat ginger slices dry between paper towels to remove surface moisture to prevent sputtering.

Fry ginger in small batches until golden and crisp, 45–90 seconds per batch depending on thickness. Use a slotted spoon to transfer to a paper-towel-lined tray immediately.

Season lightly with fine sea salt while still hot. Allow to cool; they will crisp further.

Preheat oven to 375°F (190°C) or use a toaster oven. Brush both sides of brioche slices lightly with melted butter.

Arrange on a baking sheet and toast until golden and crisp at the edges, 6–8 minutes, flipping once halfway. Remove and keep warm.

Divide the foie gras lobe into 8 equal portions (about 2 oz / 55 g each). Pat pieces dry with paper towels to remove excess moisture; chill briefly if the foie is too soft to slice cleanly.

Season both sides of each portion with a light sprinkle of kosher salt and a light dusting of white pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add the neutral oil and swirl to coat.

Add foie gras slices in a single layer (work in 2 batches if needed). Sear without moving for 30–45 seconds until a deep golden-brown crust forms, then flip and sear the other side 20–30 seconds. Foie gras should be caramelized outside and still soft inside.

If desired, during the last 10 seconds add the teaspoon of unsalted butter and spoon the foaming butter over the foie for gloss and flavor. Transfer seared foie to a warm plate lined with paper towel to rest very briefly (30–60 seconds).

Season with a small pinch of finishing salt or a crack of black pepper just before plating.

Place one toasted brioche slice on each serving plate or on a shared platter.

Spoon a thin smear (about 1–1½ teaspoons) of the cooled strawberry rhubarb compote onto each crostini, spreading slightly to create a bed for the foie gras.

Set a seared foie gras medallion on top of the compote on each crostini.

Garnish each with 2–3 pieces of crispy ginger positioned on or beside the foie for crunch and a bright ginger bite.

Finish with a couple microgreens or a small basil leaf and a light grind of black pepper. Serve immediately while foie gras is warm and brioche crisp.