Seared Hudson Valley Foie Gras* Recipe
Recipe information
Make Seared Hudson Valley Foie Gras* in just 30m. blood orange, pistachio, persimmon
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Foie Gras
Slice the Hudson Valley foie gras into 1-inch thick pieces. Season with salt and black pepper on both sides.
2. Cook the Foie Gras
In a skillet over medium-high heat, add the olive oil. Once hot, add the foie gras slices and sear for about 30 seconds on each side until golden brown and crispy. Remove from heat and set aside.
3. Prepare the Blood Orange Sauce
In the same skillet, add the blood orange juice and bring to a simmer. Reduce until slightly thickened, about 3-5 minutes.
4. Plate the Dish
On serving plates, arrange the seared foie gras, and drizzle with the blood orange reduction. Garnish with blood orange segments, sliced persimmons, and sprinkle chopped pistachios on top.
5. Serve
Serve immediately while hot, and enjoy the rich flavors of foie gras with the refreshing citrus and sweetness from the fruits.
Local Coupons
No local coupons found for this recipe's ingredients.