Jul 14 2026
Restaurants›Rue Saint Marc›Seared Foie Gras Recipe

Seared Foie Gras Recipe

Inspired by Rue Saint Marc
Time2h
Serves2

toasted brioche, mulled cider gel, poached pear, candied kumquat

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Ingredients

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For the Seared Foie Gras

For the Toasted Brioche

For the Mulled Cider Gel

For the Poached Pear

For the Candied Kumquat

Method

For the Seared Foie Gras

  1. 1

    Prepare the Foie Gras

    Remove the foie gras from the refrigerator and let it sit at room temperature for about 15 minutes. Season both sides with salt and black pepper.

  2. 2

    Sear the Foie Gras

    Heat a skillet over medium-high heat and add butter. Once melted and bubbling, add the foie gras slices. Sear for about 1-2 minutes on each side until golden brown. Remove from heat and set aside.

For the Toasted Brioche

  1. 3

    Toast the Brioche

    In a separate pan, melt the butter over medium heat. Add the brioche slices and toast until golden brown on both sides. Remove and set aside.

For the Mulled Cider Gel

  1. 4

    Infuse the Cider

    In a saucepan, combine apple cider, cinnamon sticks, star anise, and cloves. Bring to a simmer and let it steep for about 15 minutes.

  2. 5

    Strain and Prepare Gelatin

    Strain the cider mixture into a clean saucepan. Soak gelatin sheets in cold water for 5 minutes, then add to the warm cider. Stir until fully dissolved, then pour into a shallow dish and refrigerate until set (about 2-3 hours).

For the Poached Pear

  1. 6

    Prepare the Poaching Liquid

    In a saucepan, combine water, sugar, and lemon juice. Stir over medium heat until the sugar dissolves.

  2. 7

    Poach the Pears

    Peel the pears and add them to the poaching liquid. Simmer gently for about 20-25 minutes until soft but not mushy. Remove and allow to cool.

For the Candied Kumquat

  1. 8

    Prepare the Syrup

    In a saucepan, combine water and sugar. Bring to a boil, stirring until the sugar dissolves.

  2. 9

    Candy the Kumquats

    Slice kumquats in half and remove any seeds. Add to the syrup and simmer for about 10-15 minutes until translucent. Let cool in the syrup.

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