Seared Foie Gras With Mission Fig and Balsamic Reduction
Seared foie gras is one of the world's great culinary delicacies and with one taste of this recipe you will know why.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1-quart veal or chicken stock (low-sodium)
- ¼cup aged balsamic vinegar
- 2tablespoon red currant jelly
- 12small dried mission figs (quartered)
- Salt and pepper to taste
- 4slices grade "A" foie gras (2 to 3 ounces each)
- 4slices white bread (crust trimmed, toasted)
Instructions
Step 1
Gather the ingredients.Step 2
Add veal or chicken stock , balsamic vinegar , red currant jelly, and figs into a saucepan and reduce on medium heat, until only about a cup of liquid remains. The sauce will thicken slightly as it reduces. Be careful not to reduce too far, as the sauce will burn. Season with salt and pepper to taste. Keep warm.Step 3
Season foie gras slices generously with salt and pepper on both sides. Heat a dry skillet over high heat until very hot. Sear slices for 1 to 2 minutes per side. Foie gras will brown and should be heated through, but removed before slices begin to shrink significantly and lose too much of their fat.Step 4
Place toasted bread on a plate, top with seared foie gras, and spoon over the sauce. Serve immediately.