Jul 13 2026
Restaurants›LaSalle Grill›Pan Seared Foie Gras* Recipe

Pan Seared Foie Gras* Recipe

Inspired by LaSalle Grill
Time1h
Serves2

Poached Pear, Lardons, Yogurt, Pistachio, Pain Perdu

Jump to Recipe

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.

Foie Gras

Poached Pear

Lardons

Yogurt Sauce

Pistachio Garnish

Pain Perdu

Method

Foie Gras

  1. 1

    Prepare the Foie Gras

    Season the foie gras with salt and black pepper. Heat a skillet over medium-high heat. Add butter and allow it to melt and foam. Once hot, sear the foie gras for about 1-2 minutes on each side until golden brown. Remove from heat and let it rest.

Poached Pear

  1. 2

    Poach the Pear

    In a saucepan, combine red wine, sugar, and the cinnamon stick. Bring to a simmer. Peel and core the pear, then add it to the pot. Simmer for about 15-20 minutes, or until the pear is tender. Remove the pear and let it cool in the poaching liquid.

Lardons

  1. 3

    Cook the Lardons

    Cut the pork belly into small cubes. In a skillet over medium heat, cook the lardons until crispy. Drain on paper towels and set aside.

Yogurt Sauce

  1. 4

    Prepare Yogurt Sauce

    In a bowl, mix Greek yogurt, honey, and lemon juice until smooth. Adjust seasoning to taste.

Pistachio Garnish

  1. 5

    Prepare the Pistachio Garnish

    Chop the shelled pistachios finely and set aside for garnish.

Pain Perdu

  1. 6

    Make Pain Perdu

    In a bowl, whisk together eggs, milk, and vanilla extract. Dip each slice of stale bread into the mixture, allowing it to soak for a few minutes. In a skillet over medium heat, melt butter and cook the soaked bread until golden brown on both sides.

Plating

  1. 7

    Assemble the Dish

    On a plate, place a slice of pain perdu, top with the seared foie gras, add the poached pear beside it, sprinkle with crispy lardons, and drizzle with yogurt sauce. Finish by sprinkling chopped pistachios on top for garnish.

More from LaSalle Grill