Seared Foie Gras With Poached Pears In A Balsamic Reduction Recipe

Starters

1. 1

   Make poaching liquids

   In a saucepan, combine water (2 cups), sugar (2 tbsp), lemon juice (1 tbsp), vanilla extract (0.5 tsp), and balsamic vinegar for poaching (60 ml). Bring to a gentle simmer.

2. 2

   Prepare pears

   Peel the pears, core them from the bottom so stems remain, and cut them in half lengthwise.

3. 3

   Poach pears

   Lower pear halves into the simmering liquid and poach 12–15 minutes or until tender but still holding shape. Remove with a slotted spoon and keep warm.

4. 4

   Make balsamic reduction

   In a small saucepan, simmer balsamic reduction (240 ml) with honey (1 tbsp) until thick and syrupy, 10–15 minutes. Set aside and keep warm.

5. 5

   Season foie gras

   Pat the foie gras dry. Season both sides with kosher salt (0.5 tsp) and freshly ground black pepper (0.25 tsp).

6. 6

   Sear foie gras

   Heat a heavy skillet over high heat and add neutral oil for searing (1 tsp). When shimmering, add foie gras and sear 1–2 minutes per side until deeply browned and just cooked through. Remove from pan and let rest briefly.

7. 7

   Plate and finish

   On each plate, arrange two pear halves. Top with a seared foie gras medallion. Drizzle with balsamic reduction, finish with a pinch of fine sea salt, thyme leaves, and optional microgreens.