Pan Seared Foie Gras Recipe

Prepare and slice

Remove foie gras from refrigerator 10–15 minutes before cooking to take the chill off but keep it cold. Pat dry with paper towels. Slice into 6 medallions about 1/2-inch thick (approximately 2 oz each). Press gently into a uniform thickness if uneven.

Season

Season both sides of each medallion evenly with kosher salt and freshly ground black pepper.

Sear

Heat a heavy skillet (preferably cast iron) over medium-high heat until hot. Add the neutral oil and swirl to coat. Add foie gras medallions, leaving space between them. Sear without moving for 30–45 seconds until deeply golden, then flip and sear the other side 20–30 seconds. The foie gras should render fat and be caramelized but not overcooked. Remove medallions to a warm plate and tent loosely with foil.

Finish with butter

Lower heat to medium. Add 1 tbsp unsalted butter to the pan and swirl until melted and slightly browned (optional). Spoon a small amount of the butter over the foie gras medallions for gloss and flavor, then remove pan from heat.

In a small saucepan, combine fresh lemon juice, lemon zest, granulated sugar, and water. Whisk until sugar dissolves. Mix cornstarch with an extra 1 tsp water to make a slurry and whisk into the lemon mixture.

Cook over low heat, stirring constantly, until the mixture thickens to a spoon-coating consistency, about 2–3 minutes. Remove from heat and whisk in the cold cubed butter until smooth. Season with a pinch of sea salt. Transfer to a small bowl and allow to cool until just warm. The purée should be bright, tangy, and slightly glossy.

In a small saucepan combine blackberries, granulated sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until berries soften and release juices, about 4–6 minutes.

Gently mash some berries with the back of a spoon to create a partially broken compote (leave some whole berries for texture). Continue to simmer until slightly thickened, about 2 more minutes. Remove from heat and let cool slightly. Taste and adjust sweetness or acidity if needed.

In a small bowl whisk together extra-virgin olive oil, champagne vinegar, honey, a pinch of salt and pepper until emulsified. Place baby arugula in a medium bowl and toss lightly with the dressing just before plating so greens remain crisp.

Preheat oven to 375°F (190°C). Brush both sides of baguette slices lightly with olive oil and arrange on a baking sheet in a single layer. Toast for 6–8 minutes, flipping once, until crisp and golden. While still warm, rub the cut side of the halved garlic clove over one side of each crostini for a hint of garlic. Keep warm.

Divide arugula salad between 4 plates (or arrange as a central bed if plating family-style). Place 1–2 toasted crostini on each plate.

Place 1 or 2 seared foie gras medallions atop or beside the crostini (depending on presentation). Spoon a small quenelle or smear (about 1–2 tsp) of lemon purée near each medallion and add 1 tsp of blackberry compote beside or over the foie gras for contrast. Scatter a few whole blackberries if desired.

Finish with a few microgreens or baby herb sprigs, a light sprinkle of flaky sea salt over the foie gras, and a grind of black pepper over the salad. Serve immediately while foie gras is warm with any rendered pan juices spooned lightly over the medallions.