Pan-Seared Foie Gras with Fig Compote

Ingredients

• 4 slices of fresh foie gras (approximately 100g each) 4 slices of fresh foie gras (approximately 100g each)
• 8 fresh figs, quartered 8 fresh figs, quartered
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 35g, 15g
• Carbohydrates (total, sugars): 15g, 12g
• Protein: 10g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a medium-sized saucepan, combine the figs, honey, and balsamic vinegar. Cook over low heat for 15-20 minutes, stirring occasionally, until the figs have softened and the mixture has thickened. 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 still slightly pink 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 generous spoonful of fig compote on top. Enjoy!

Treat your ingredients with care...

• Foie gras — Make sure to use fresh foie gras slices and score them lightly to prevent curling during cooking.
• Figs — Choose ripe figs for the compote to ensure a sweet and flavorful result.
• Balsamic vinegar — Opt for a high-quality balsamic vinegar to enhance the taste of the fig compote.

Tips & Tricks

• To achieve the perfect sear on the foie gras, make sure the skillet is hot before adding the slices.
• Serve the foie gras immediately after cooking to enjoy its delicate texture.
• Pair this dish with a crusty baguette or toasted brioche to add a delightful crunch.
• For an extra touch of elegance, garnish the plate with a drizzle of reduced balsamic glaze.
• Experiment with different types of figs for a unique flavor profile.

Serving advice

Serve the Pan-Seared Foie Gras with Fig Compote as an appetizer or as the main course for a luxurious dining experience. Accompany it with a side of mixed greens or a light salad to balance the richness of the dish.

Presentation advice

Present the foie gras slices on individual plates, placing a spoonful of fig compote on top. Garnish with fresh herbs, such as thyme or microgreens, for a pop of color. Serve with warm bread or toast points on the side.