Seared Foie Gras With Seasonal Garnish Recipe

Preparation

If the foie gras is in a lobe, gently press it between two sheets of plastic wrap to create an even rectangle about 3/4"–1" thick. Using a sharp knife, trim any obvious veins or connective tissue. Keep foie gras cold until you are ready to slice.

Slice and Season

Heat a heavy skillet (cast iron preferred) over medium-high heat. Using a sharp knife, cut the foie gras into 6 equal slices (about 2 oz / 55 g each and roughly 3/4"–1" thick). Pat each slice dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper.

Sear

Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Carefully place foie gras slices in the pan in a single layer, leaving space between them. Sear 30 to 45 seconds on the first side—until a rich golden-brown crust forms—then flip and sear 20 to 30 seconds on the second side. The liver will still be soft in the center. Transfer foie gras to a plate lined with a paper towel to drain briefly and sprinkle with a pinch of coarse sea salt if desired.

Quick Fruit Preparation

If using fresh pear or apple slices, toss them immediately with the 1 tsp lemon juice to prevent browning and keep them crisp. Reserve.

Assemble Microgreen Salad

In a small bowl combine microgreens or baby salad mix with 1 tsp extra-virgin olive oil, a pinch (about 1/8 tsp) of sea salt flakes, and 1/8 tsp freshly ground black pepper. Toss gently to coat.

Warm Compote (optional)

If you don't have prepared compote: in a small saucepan over medium heat combine 1 peeled and diced pear (or apple) with 2 tbs water and 1 tbs honey. Simmer gently 6–8 minutes until softened but holding some shape; mash slightly and cool. Transfer 4 tbs to a small serving spoon or quenelle for plating.

Toast Nuts

In a small dry skillet over medium heat, toast the chopped hazelnuts or walnuts 2–3 minutes, stirring, until fragrant and lightly browned. Remove from heat and cool slightly.

Finish Garnish

Drizzle 1 tbs honey or aged balsamic glaze lightly over the fruit slices or compote. Reserve for plating.

Place two toasted brioche slices or baguette on each of four plates (optional: spread a thin layer of fig jam or quince paste on the toast). Arrange one seared foie gras slice on each toast (or directly on the plate if preferred). Spoon a dollop (approximately 1 tbs) of the pear/apple compote beside or atop the foie gras.

Arrange a small handful (about 2 tbs) of the dressed microgreens next to the foie gras and scatter toasted nuts over the fruit and greens. Drizzle a little extra honey or balsamic glaze around the plate for contrast.

Finish with a light sprinkle of coarse sea salt and an extra crack of black pepper on the foie gras. Serve immediately while foie gras is still warm and the toast is crisp.