Pan Seared Foie Gras Recipe with White Truffle Honey Glaze and Candied Violets / Delicate Decadence

foie gras

🥗Healthier: chicken liver

💰Cheaper: duck liver

Chicken liver offers a similar texture but is leaner and more affordable.

Combine half a cup of sugar and 1/4 cup of water in a saucepan and heat until the sugar dissolves.

Toss in fresh violets and cook for 2-3 minutes until they are beautifully translucent.

Cool the candied violets on parchment paper.

Pat the foie gras dry and season with salt and black pepper.

Sear the foie gras in a hot pan for 2-3 minutes per side until golden brown and crispy outside, slightly pink inside.

Deglaze the pan with high-quality brandy and simmer.

Whisk in white truffle honey to create a glaze.

Plate the foie gras, drizzle with the honey glaze, and top with candied violets.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens