Pan-Seared Foie Gras With Figs And Port Wine Sauce

Name: Pan-Seared Foie Gras With Figs And Port Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole duck foie gras, about 1 1/2 pounds, slightly chilled; coarse salt; black pepper, freshly ground; 6 slices white bread, cut in rounds; 1 Tbsp extra virgin olive oil; 4 fresh black mission figs, halved; 2 shallots, finely chopped; 6 tarragon leaves, chopped; 1/2 cup port wine; 1 orange, juiced, divided; 2 Tbsp balsamic vinegar; 1 pat butter; pinch sugar; 1/2 tsp orange zest, grated; 3 heads endive, julienned; 1 bunch arugula; 1/2 bunch fresh chives, roughly chopped; 1/2 lemon, juiced; 1 Tbsp extra virgin olive oil

Servings: persons

1 whole duck foie gras, about 1 1/2 pounds, slightly chilled
coarse salt
black pepper, freshly ground
6 slices white bread, cut in rounds
1 Tbsp extra virgin olive oil
4 fresh black mission figs, halved
2 shallots, finely chopped
6 tarragon leaves, chopped
1/2 cup port wine
1 orange, juiced, divided
2 Tbsp balsamic vinegar
1 pat butter
pinch sugar
1/2 tsp orange zest, grated
3 heads endive, julienned
1 bunch arugula
1/2 bunch fresh chives, roughly chopped
1/2 lemon, juiced
1 Tbsp extra virgin olive oil

1
["Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1"" medallions, approximately 6 (4 oz) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.", "Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.", "Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once."]

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 whole duck foie gras, about 1 1/2 pounds, slightly chilled, coarse salt, black pepper, freshly ground, 6 slices white bread, cut in rounds, and more.

Yes, Pan-Seared Foie Gras With Figs And Port Wine Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!