Recipe

Hungarian Foie Gras with Sweet Onion Jam

Indulgent Delight: Hungarian Foie Gras with Caramelized Onion Jam

4.6 out of 5

Indulge in the rich flavors of Hungarian cuisine with this exquisite recipe for Hungarian Foie Gras. The dish combines the velvety smoothness of foie gras with the sweet and tangy notes of caramelized onion jam, creating a harmonious blend of flavors that will tantalize your taste buds.

Offal Dish› Hungarian Foie Gras

European cuisine› Alpine cuisine› Hungarian cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Gourmet, Fine dining, Special occasions, Festive meals, Luxury dining

Allergens

Foie gras (contains animal liver), Butter

Not suitable for

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

Ingredients

4 slices of foie gras (120g each) 4 slices of foie gras (120g each)
2 large onions, thinly sliced 2 large onions, thinly sliced
2 tablespoons butter 2 tablespoons butter
2 tablespoons sugar 2 tablespoons sugar
2 tablespoons balsamic vinegar 2 tablespoons 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): 10g, 8g
Protein: 10g
Fiber: 1g
Salt: 0.5g

Preparation

1.
In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until they become soft and translucent.
2.
Sprinkle the sugar over the onions and continue cooking, stirring occasionally, until the onions caramelize and turn golden brown.
3.
Add the balsamic vinegar to the skillet and cook for an additional 2 minutes, allowing the flavors to meld together. Remove from heat and set aside.
4.
Season the foie gras slices with salt and pepper on both sides.
5.
Heat a separate skillet over high heat. Place the foie gras slices in the skillet and cook for about 1-2 minutes on each side, until they develop a golden crust.
6.
Remove the foie gras from the skillet and let it rest for a minute.
7.
Serve the foie gras on a plate, accompanied by a generous spoonful of the sweet onion jam.

Treat your ingredients with care...

Foie gras — Ensure that the foie gras is at room temperature before cooking to ensure even cooking and a crispy exterior. Be gentle when handling the foie gras to avoid breaking it.

Tips & Tricks

For an extra touch of decadence, serve the foie gras on toasted brioche or crusty bread.
If you prefer a sweeter onion jam, you can add a tablespoon of honey or maple syrup during the caramelization process.
Make sure to use a sharp knife to slice the foie gras to ensure clean cuts.

Serving advice

Serve the Hungarian Foie Gras with Sweet Onion Jam as an appetizer or as part of a gourmet tasting menu. Pair it with a crisp white wine or a sweet dessert wine to complement the richness of the foie gras.

Presentation advice

Arrange the foie gras slices on a plate, drizzle the sweet onion jam around them, and garnish with fresh herbs such as thyme or chives. The dish will look elegant and inviting.