Foie Gras Poêlé Recipe

Time30m

Serves2

Pan Fried Foie Gras with Balsamic Reduction

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Ingredients

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1
Prepare the Foie Gras
Slice the foie gras into 1-inch thick pieces. Season both sides with salt and black pepper.
2
Make the Balsamic Reduction
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until reduced by half, about 10 minutes. Set aside.
3
Cook the Foie Gras
Heat a non-stick skillet over medium-high heat. Add 1 tablespoon of butter. Once melted and hot, add the foie gras slices. Cook for about 30 seconds on each side until golden brown. Remove from the skillet and let rest.
4
Finish the Sauce
In the same skillet, add the remaining butter and fresh thyme. Stir and let cook for about 1 minute to infuse the butter with flavor.
5
Serve
Place the cooked foie gras on a plate, drizzle with balsamic reduction, and serve alongside slices of French baguette.