Seared Foie Gras Recipe

Prepare foie gras

Remove the foie gras from the refrigerator 20–30 minutes before cooking to come slightly toward room temperature. If not already cleaned, carefully trim any veins and sinew. Pat dry thoroughly with paper towels. Cut the lobe into 8 even medallions (about 1/2-inch to 3/4-inch thick).

Season both sides of each medallion lightly with sea salt and freshly ground black pepper. Lightly dust each piece with the 2 tsp flour and shake off excess — this helps to form a fine crust and manage rendering.

Heat a large heavy skillet (preferably cast iron) over medium-high heat until hot. Add the neutral oil and 1 tbsp unsalted butter. When the fat is shimmering and the butter is foaming, add foie gras medallions in a single layer without crowding (work in batches if necessary).

Sear undisturbed for 30–45 seconds until a deep golden-brown crust forms, then flip and sear the other side 20–30 seconds. Total cook time is short — the goal is a browned exterior and a soft center. Remove medallions to a paper-towel-lined plate to drain briefly.

If desired, reserve rendered foie gras fat from the skillet. Return the skillet to very low heat and add the remaining 1 tbsp butter, swirling to incorporate any fond; spoon a little of the warm butter over the medallions just before plating.

In a small saucepan over medium heat, combine blueberries, sugar, apple cider vinegar, red wine vinegar, and 2 tbsp water. Stir to combine.

Bring mixture to a gentle simmer and cook 6–8 minutes, stirring occasionally, until some berries begin to burst but the compote still has whole-ish berries and a loose syrup. Avoid overcooking — you want texture.

Stir in lemon zest, lemon juice, thyme leaves, fine sea salt, and cracked black pepper. Cook an additional 30 seconds to marry flavors, then remove from heat.

Let the compote cool to room temperature — it will thicken slightly as it cools. Taste and adjust acidity or seasoning (more sugar or vinegar) as needed. The compote can be made several hours ahead and refrigerated; bring to cool room temperature before serving.

Combine finely chopped parsley, lemon zest, grated/minced garlic, chopped chives, and olive oil in a small bowl. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper.

Stir thoroughly and taste; the mixture should be bright and herb-forward with a hint of garlic and lemon. Keep chilled briefly until ready to plate. Make no more than 30 minutes ahead to preserve the fresh color and aroma.

Toast or grill the sourdough slices until golden and slightly crisp. Brush lightly with softened butter or a little reserved foie gras fat for extra richness.

Place one or two sourdough slices per serving on warm plates. Arrange 2 seared foie gras medallions on each slice (or 1 larger medallion). Spoon 1–2 tbsp pickled blueberry compote beside or atop the foie gras.

Finish with a generous sprinkle (about 1 tbsp) of farm-fresh gremolata over the foie gras and compote. Garnish with microgreens or baby arugula if using.

Serve immediately while the foie gras is warm, with any reserved rendered fat or extra compote on the side. Enjoy as an appetizer or small plate.