Pan-Seared Foie Gras with Fig Compote

Recipe

Pan-Seared Foie Gras with Fig Compote

Decadent Delights: Pan-Seared Foie Gras with Sweet Fig Compote

4.5 out of 5

Indulge in the luxurious flavors of French cuisine with this exquisite recipe for Pan-Seared Foie Gras with Fig Compote. This dish combines the rich and buttery foie gras with the sweet and tangy flavors of fig compote, creating a harmonious balance of taste and texture.

Jan Dec
Offal Dish› Foie gras
European cuisine› Western European cuisine› French cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Gourmet, Fine dining, Special occasions, French cuisine lovers, Luxury dining experiences

Allergens

Foie gras (contains animal liver), Figs (possible allergen for some individuals)

Not suitable for

Vegetarian, Vegan, Dairy-free, Gluten-free, Low-fat diets

Ingredients

Nutrition

  • Calories (kcal / KJ): 400 kcal / 1674 KJ
  • Fat (total, saturated): 35g, 15g
  • Carbohydrates (total, sugars): 15g, 12g
  • Protein: 8g
  • Fiber: 2g
  • Salt: 0.5g

Preparation

  1. 1.
    In a small saucepan, combine the figs, red wine, balsamic vinegar, and brown sugar. Cook over medium heat until the figs are soft and the liquid has reduced to a syrupy consistency. Set aside.
  2. 2.
    Score the foie gras slices lightly on both sides and season with salt and pepper.
  3. 3.
    Heat a non-stick skillet over medium-high heat. Place the foie gras slices in the skillet and cook for 1-2 minutes on each side, until golden brown and crispy on the outside, and creamy on the inside.
  4. 4.
    Remove the foie gras from the skillet and let it rest for a minute.
  5. 5.
    Serve the pan-seared foie gras with a spoonful of fig compote on top. Enjoy!

Treat your ingredients with care...

  • Foie gras — Make sure to score the foie gras lightly to prevent it from curling up during cooking.
  • Figs — Choose ripe figs for the compote to ensure a sweet and flavorful result.

Tips & Tricks

  • Use a non-stick skillet to ensure the foie gras doesn't stick to the pan.
  • Let the foie gras rest for a minute after cooking to allow the flavors to develop.
  • Serve the dish with toasted brioche or crusty bread to add a delightful crunch.

Serving advice

Serve the Pan-Seared Foie Gras with Fig Compote as an elegant appetizer or as part of a sophisticated multi-course meal. Pair it with a glass of sweet dessert wine to enhance the flavors.

Presentation advice

Plate the foie gras slices neatly on individual serving plates, with a spoonful of fig compote elegantly placed on top. Garnish with a sprig of fresh herbs, such as thyme or rosemary, for a touch of color and freshness.

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