Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- 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-inch medallions, approximately 6 (4-ounce) 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.
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Jahanzaib Kakar
[email protected]I've never cooked foie gras before, but this recipe made it easy. The dish turned out beautifully and tasted even better. Thank you!
Junior Ruiz
[email protected]This was a delicious dish! The foie gras was cooked perfectly and the figs and port wine sauce were a perfect complement. I will definitely be making this again.
Churchil kavole
[email protected]I made this dish for my wife's birthday, and she loved it! The foie gras was cooked to perfection, and the sauce was amazing. Thank you for sharing this recipe.
airmom62
[email protected]This recipe was a bit challenging, but it was worth it. The foie gras was so rich and flavorful, and the sauce was divine. I highly recommend this dish for a special occasion.
GTF MUSHFIQ
[email protected]I've never cooked foie gras before, but this recipe made it easy. The dish turned out beautifully and tasted even better. Thank you!
michelle evans
[email protected]This was a delicious dish! The foie gras was cooked perfectly and the figs and port wine sauce were a perfect complement. I will definitely be making this again.
songam bro
[email protected]I made this dish for my wife's birthday, and she loved it! The foie gras was cooked to perfection, and the sauce was amazing. Thank you for sharing this recipe.
Ayanna
[email protected]This recipe was a bit challenging, but it was worth it. The foie gras was so rich and flavorful, and the sauce was divine. I highly recommend this dish for a special occasion.
amandor vuyo
[email protected]I've never cooked foie gras before, but this recipe made it easy. The dish turned out beautifully and tasted even better. Thank you!
Hunter Retallack
[email protected]This was a delicious dish! The foie gras was cooked perfectly and the figs and port wine sauce were a perfect complement. I will definitely be making this again.
Samir Rana
[email protected]I made this dish for my wife's birthday, and she loved it! The foie gras was cooked to perfection, and the sauce was amazing. Thank you for sharing this recipe.
Daulton Meek
[email protected]This recipe was a bit challenging, but it was worth it. The foie gras was so rich and flavorful, and the sauce was divine. I highly recommend this dish for a special occasion.
Innocent Bolaji
[email protected]I've never cooked foie gras before, but this recipe made it easy. The dish turned out beautifully and tasted even better. Thank you!
Naomi Sunmola
[email protected]This was an amazing dish! The foie gras was cooked perfectly and the figs and port wine sauce were a perfect complement. I will definitely be making this again.