Jul 13 2026
Restaurants›Leunig's Bistro›Labelle Farm Seared Foie Gras Recipe

Labelle Farm Seared Foie Gras Recipe

Inspired by Leunig's Bistro
Time1h
Serves2

Pan Seared Foie Gras, Truffle Grilled Brioche Point, Sautéed Baby Spinach VT Loaded Mashed Potatoes, served with Port Demi-Glace

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Ingredients

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Foie Gras

Brioche

Sautéed Spinach

Loaded Mashed Potatoes

Port Demi-Glace

Method

Preparation

  1. 1

    Prepare the Potatoes

    Peel and chop the potatoes, then boil in salted water until fork-tender. Drain and mash with butter, cream, cheddar cheese, sour cream, and chopped chives. Set aside.

  2. 2

    Make the Port Demi-Glace

    In a saucepan, sauté shallots in butter until translucent. Add port wine and reduce by half. Add beef stock and simmer until thickened. Strain and set aside.

  3. 3

    Sauté the Spinach

    In a skillet, melt butter and add minced garlic. Sauté until fragrant, then add baby spinach and cook until wilted. Season with salt and pepper.

Cooking

  1. 4

    Sear the Foie Gras

    Heat olive oil in a skillet over medium-high heat. Season foie gras with salt and pepper. Sear for 30 seconds to 1 minute on each side until browned and crispy.

  2. 5

    Prepare the Brioche

    Brush brioche slices with truffle oil and grill until golden brown on both sides. Cut into points.

Plating

  1. 6

    Plate the Dish

    On a plate, place a scoop of loaded mashed potatoes, arrange sautéed spinach beside it, and top with seared foie gras. Garnish with grilled brioche points and drizzle with port demi-glace.

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