How To Pan-Seared Foie Gras - Pan-Seared Foie Gras Port Wine Sauce Recipe - Foie Gras Recipe

foie gras

🥗Healthier: chicken liver

💰Cheaper: duck liver

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

Start by making the sauce. In a sauce pan, place the sugar and add about 1/8 cup of water.

Turn the heat on high and caramelize the sugar. Do not stir the caramel, as it will cool down.

Keep an eye on the caramel until it reaches a nice golden brown color.

Deglaze the caramel with port wine and reduce it by half.

Once reduced, add red wine and reduce the liquid by half again.

Add veal stock, bay leaf, and thyme sprig to the sauce. Bring to a boil and reduce by half.

Make the dressing by placing salt and pepper in a bowl, adding red wine vinegar, whisking, and then adding vegetable oil. Reserve the vinegar.

Slice the foie gras into 2 slices diagonally, seasoning both sides with salt and pepper.

Check the sauce; it should coat the back of a spoon nicely. Remove the bay leaf and thyme from the sauce and add the grapes.

Leave the sauce on low heat and cook the foie gras in a dry, clean pan without any fat.

Drench the foie gras in flour on both sides and tap off excess flour before placing it in the hot pan.

Cook the foie gras until the fat starts to melt and then remove the slices to absorb excess fat on absorbent paper.

If the sauce has reduced too much, add a dash of water to extend it and bring it to a boil.

Melt butter into the sauce, incorporating it well to avoid floating fat and to add shine and smoothness to the sauce.

Prepare the salad by breaking larger curly endive leaves into bite-sized pieces and tossing them to season.

Garnish the plate with the salad, adding about 5 grapes per person and the cooked foie gras.

Garnish with fresh herbs, such as chives cut diagonally, and serve immediately.

Cooking Techniques

Equipment Needed

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