PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE
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" medallions, approximately 6 (4 oz) 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Yaphet Ashebir
[email protected]I'm not a professional chef, but this recipe was easy to follow and the results were amazing. The foie gras was cooked perfectly and the sauce was delicious. I would definitely make this again.
Oishi Kobir
[email protected]This dish was absolutely delicious! The foie gras was cooked to perfection and the sauce was rich and flavorful. I would definitely make this again.
sheikh Sahib
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of foie gras. But I'm so glad I did! The foie gras was cooked perfectly and the sauce was amazing. I would definitely recommend this recipe to anyone who is looking for a special occas
At a rehman Ali ulro
[email protected]This recipe is a keeper! The foie gras was crispy on the outside and tender on the inside. The figs and port wine sauce were the perfect complement. I will definitely be making this again and again.
Tom Jackson
[email protected]I followed the recipe exactly and the dish turned out perfectly. The foie gras was cooked to perfection and the sauce was rich and flavorful. I would definitely make this again.
Angelika Pheiffer
[email protected]This recipe was a bit challenging, but it was worth the effort. The foie gras was delicious and the sauce was divine. I would recommend this recipe to anyone who is looking for a special occasion meal.
Growmore Marketing
[email protected]I'm not a professional chef, but this recipe was easy to follow and the results were amazing. The foie gras was cooked perfectly and the sauce was delicious. I would definitely make this again.
Aaron Pickens
[email protected]This dish was absolutely delicious! The foie gras was cooked to perfection and the sauce was rich and flavorful. I would definitely make this again.
obuj manob
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of foie gras. But I'm so glad I did! The foie gras was cooked perfectly and the sauce was amazing. I would definitely recommend this recipe to anyone who is looking for a special occas
Miss Teal
[email protected]This recipe is a keeper! The foie gras was crispy on the outside and tender on the inside. The figs and port wine sauce were the perfect complement. I will definitely be making this again and again.
SAFRAN VIP
[email protected]I followed the recipe exactly and the dish turned out perfectly. The foie gras was cooked to perfection and the sauce was rich and flavorful. I would definitely make this again.
MD Adnan Asik
[email protected]This dish was a bit challenging to make, but it was worth the effort. The foie gras was delicious and the sauce was divine. I would recommend this recipe to anyone who is looking for a special occasion meal.
SohailNadan Nadan
[email protected]I'm not usually a fan of foie gras, but this recipe changed my mind. The pan-searing gave it a nice crispy crust and the figs and port wine sauce were the perfect accompaniment. I'll definitely be making this again.
Sadam Husen
[email protected]This recipe was amazing! The foie gras was cooked perfectly and the combination of figs and port wine sauce was divine. I will definitely be making this again.