Vanuatuan-style Pan-Seared Foie Gras

Ingredients

In this Vanuatuan adaptation, the traditional French foie gras is paired with a tropical fruit sauce, incorporating the vibrant flavors of Vanuatu. The sauce adds a tangy and sweet element to the dish, perfectly complementing the richness of the foie gras. Additionally, the cooking technique and spices used in the original French recipe remain unchanged to preserve the essence of the dish. We alse have the original recipe for Foie gras poêlé, so you can check it out.

• 4 slices of foie gras (approximately 100g each) 4 slices of foie gras (approximately 100g each)
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 cup diced tropical fruits (such as pineapple, mango, and papaya) 1 cup diced tropical fruits (such as pineapple, mango, and papaya)
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon honey 1 tablespoon honey
• 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): 10g, 8g
• Protein: 10g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Season the foie gras slices with salt and pepper on both sides.
2. 2.
   In a hot pan, melt the coconut oil over medium heat.
3. 3.
   Add the foie gras slices to the pan and sear for 1-2 minutes on each side until golden brown.
4. 4.
   Remove the foie gras from the pan and set aside.
5. 5.
   In the same pan, add the diced tropical fruits and cook for 2-3 minutes until slightly softened.
6. 6.
   Stir in the lime juice and honey, and cook for an additional 1-2 minutes.
7. 7.
   Remove the pan from heat and let the sauce cool slightly.
8. 8.
   Serve the pan-seared foie gras with the tropical fruit sauce drizzled on top.

Treat your ingredients with care...

• Foie gras — Ensure the foie gras slices are at room temperature before cooking to achieve an even sear and preserve the delicate texture.

Tips & Tricks

• For a more intense flavor, marinate the foie gras slices in a mixture of lime juice and honey for 30 minutes before cooking.
• Serve the foie gras on a bed of fresh tropical greens for added freshness and visual appeal.
• Adjust the sweetness of the tropical fruit sauce by adding more or less honey according to your preference.
• Pair this dish with a crisp white wine to balance the richness of the foie gras and enhance the tropical flavors.
• Use a sharp knife to slice the foie gras to ensure clean cuts and preserve its shape.

Serving advice

Serve the Vanuatuan-style Pan-Seared Foie Gras as an elegant appetizer or as the centerpiece of a luxurious main course. Accompany it with crusty bread or toasted brioche to enjoy the foie gras and tropical fruit sauce together.

Presentation advice

Plate the foie gras slices neatly on individual serving plates and drizzle the tropical fruit sauce artistically around the plate. Garnish with fresh herbs or edible flowers for an extra touch of elegance.