Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your dining experience to new heights! This decadent French delicacy combines the rich, buttery texture of perfectly seared foie gras with the sweet, caramelized essence of fresh figs and a luxurious port wine reduction. Whether you're a gourmet enthusiast or looking to impress dinner guests with a show-stopping dish, this recipe promises to transform an ordinary meal into an extraordinary gastronomic adventure that will leave everyone craving more.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 slices foie gras
- 1 cup figs, halved
- 1/2 cup port wine
- 1 tbsp butter
- Salt to taste
- Black pepper to taste
Instructions
- Remove foie gras from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
- Using a sharp knife, lightly score the surface of the foie gras in a crosshatch pattern, creating shallow diamond-shaped cuts to help prevent curling and ensure even cooking.
- Heat a dry, heavy-bottomed skillet (preferably cast iron) over medium-high heat until it's very hot but not smoking. The pan should be completely dry with no oil.
- Carefully place the foie gras slices in the hot skillet, presentation side down. Sear for approximately 30-45 seconds until a golden-brown crust forms. Do not move the foie gras during searing.
- Flip the foie gras and sear the other side for an additional 30-45 seconds. The internal temperature should reach 125-130°F for medium-rare.
- Remove foie gras from the pan and set aside on a warm plate. Pour off excess fat from the skillet, leaving behind some browned bits.
- In the same skillet, add halved figs cut-side down. Sauté for 2-3 minutes until they caramelize and develop a golden-brown color.
- Deglaze the pan with port wine, scraping up any browned bits from the bottom. Add butter and let the sauce reduce by half, creating a rich, glossy consistency.
- Return the foie gras to the pan briefly to warm, then plate by placing the seared foie gras on a warm plate, surrounding it with caramelized figs.
- Drizzle the port wine reduction over the foie gras and figs. Garnish with a sprinkle of sea salt and fresh cracked black pepper if desired.
- Serve immediately while the foie gras is still warm and the sauce is glossy. Pair with a crisp white wine or sweet dessert wine.
Tips
- Temperature is crucial: Always bring foie gras to room temperature before cooking and use a meat thermometer to ensure precise doneness.
- Use a dry, scorching hot cast-iron skillet for the best sear and golden-brown crust.
- Pat the foie gras completely dry before seasoning to achieve a perfect crisp exterior.
- Score the surface lightly to prevent curling and ensure even cooking.
- Work quickly and have all ingredients prepared in advance, as foie gras cooks rapidly.
- Don't overcrowd the pan - cook in batches if necessary to maintain high heat.
- Let the foie gras rest briefly after cooking to redistribute its delicate juices.
- Choose high-quality, fresh figs and a good port wine to complement the rich flavor of the foie gras.
- Serve immediately to enjoy the optimal texture and temperature.
- Pair with a crisp white wine or sweet dessert wine to balance the richness of the dish.
Nutrition Facts
Calories: 525kcal
Carbohydrates: 45g
Protein: 7g
Fat: 36g
Saturated Fat: 14g
Cholesterol: 105mg
