Seared Foie Gras Recipe

Prepare and portion

Remove foie gras from refrigerator 15–20 minutes before cooking to take the chill off. Using a sharp knife, trim any veins or excess bloodlines from the lobes. Pat dry with paper towels.

Portion and season

Cut the foie gras into 6 even medallions, each about 0.5–0.75 inch thick (approximately 1.5–2 oz each). Lightly season both sides with kosher salt and freshly ground black pepper. Dust both sides very lightly with the all-purpose flour and shake off excess — this helps form a golden crust.

Sear

Heat a heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Do not add oil. Place foie gras medallions in the dry skillet in a single layer. Sear 45–75 seconds on the first side until deeply golden and crisp. Flip and sear the other side 30–45 seconds. Total cooking time should render some fat but keep the center supple. Remove to a plate lined with paper towels to drain rendered fat.

Toast bread

Preheat oven broiler or toaster oven. Lightly brush both sides of the bread slices with the softened butter. Place under broiler or in toaster oven and toast until golden and crisp on both sides, about 1–2 minutes per side depending on heat. Watch closely to prevent burning.

Finish with walnuts

Mix the toasted chopped walnuts with honey and a small pinch of sea salt. While the toasts are still warm, spread a thin layer of butter on each, then press a teaspoon of the walnut-honey mixture onto each slice so it adheres. Keep warm in a low oven (about 200°F / 95°C) if needed.

Cook berries and port

In a small saucepan over medium heat combine the mixed berries, port, and granulated sugar. Bring to a gentle simmer and cook, stirring occasionally, until berries break down and liquid reduces by about half, 8–12 minutes.

Finish sauce

Mash the berries lightly with the back of a spoon or use a small immersion blender for a smoother sauce, then strain through a fine-mesh sieve into a clean saucepan or bowl, pressing solids to extract flavor. Return the strained liquid to low heat, stir in the red wine vinegar and lemon juice, and reduce for another 2–3 minutes until slightly syrupy. Off the heat, whisk in the cold tablespoon of butter to give the sauce a glossy finish. Season with a pinch of salt and adjust sweetness or acidity to taste. Keep warm until plating.

Place one walnut toast on each of six small plates or on a shared platter. Spoon about 1–2 teaspoons of the warm berry-port reduction onto each toast where the foie gras will sit (this also helps the foie gras adhere).

Set a seared foie gras medallion on top of each toast. Spoon a small additional drizzle of the berry-port reduction over the foie gras (do not soak).

Garnish each portion with a few microgreens or a small scatter of baby arugula, finish with a light crack of black pepper and a tiny pinch of sea salt flakes if desired. Serve immediately while foie gras is warm and slightly yielding in the center.