How To Make Foie Gras Recipe
Decadent foie gras, perfectly seared and served with a fig and port reduction.
Serves:
Ingredients
- 4 slices of fresh foie gras (1 inch thick)
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1/2 cup port wine
- 2 fresh black figs, quartered
- 1/4 cup chicken stock
- 1 tbsp butter
Instructions
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Season foie gras generously with salt and pepper.
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Heat oil in a pan over medium-high heat.
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Add foie gras and sear each side for 1-2 minutes until golden brown.
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Remove foie gras from pan and keep warm.
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In the same pan, sauté shallot and garlic until softened.
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Add port wine and figs; bring to a simmer.
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Add chicken stock and cook until the sauce thickens.
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Stir in butter until melted and combined.
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Serve foie gras with the fig and port reduction.
Nutrition
- Calories : 475kcal
- Total Fat : 36g
- Saturated Fat : 14g
- Cholesterol : 240mg
- Sodium : 610mg
- Total Carbohydrates : 16g
- Dietary Fiber : 1g
- Sugar : 12g
- Protein : 18g
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