Salad of Frisee and Sauteed Foie Gras Recipe

Name: Salad of Frisee and Sauteed Foie Gras
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices fresh foie gras; Salt and pepper; 2 cups frisee; 1 tablespoon warm Port Wine Sauce; Olive oil; 2 large duck breast halves, boned (bones reserved); Salt; Freshly ground pepper; 3 tablespoons butter; 1 shallot, minced; 1/2 cup Port; 6 Calimyra figs, stemmed and quartered; 2 tablespoons duck glace

Servings: persons

2 slices fresh foie gras
Salt and pepper
2 cups frisee
1 tablespoon warm Port Wine Sauce
Olive oil
2 large duck breast halves, boned (bones reserved)
Salt
Freshly ground pepper
3 tablespoons butter
1 shallot, minced
1/2 cup Port
6 Calimyra figs, stemmed and quartered
2 tablespoons duck glace

1
Heat skillet on high.
2
Sprinkle foie gras with salt and pepper.
3
Just before the skillet reaches smoking point, add foie gras to the pan.
4
Quickly brown the foie gras on high heat.
5
Serve on top of a mound of frisee.
6
Drizzle with Port Wine Sauce.
7
To make Port Wine Sauce: Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
8
Score the skin and season duck breasts with salt.
9
Add the duck breasts to skillet skin side down and cook 4 minutes.
10
Turn and cook about 2 minutes longer for medium-rare.
11
Transfer to heated platter and tent with foil to keep warm.
12
Pour off fat from skillet.
13
Add 1 tablespoon butter to skillet and melt over medium heat.
14
Add shallot and saute until transulent, about 2 minutes.
15
Add Port and figs.
16
Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes.
17
Add duck glace.
18
Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time.
19
Season with salt and pepper.

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 slices fresh foie gras, Salt and pepper, 2 cups frisee, 1 tablespoon warm Port Wine Sauce, and more.

Yes, Salad of Frisee and Sauteed Foie Gras falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salad of Frisee and Sauteed Foie Gras

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