Pan-Seared Foie Gras Perfection

Foie gras, meaning fatty liver, is a culinary delicacy. It is often considered a dish limited to fine dining establishments, but it is actually one of the easiest proteins to cook.

To pan-sear foie gras, start by slicing the foie gras into thick slabs to reduce the chances of it breaking apart or overcooking. Heat your knife under hot tap water after each cut to prevent the blade from sticking to the foie gras and tearing it.

Use a thoroughly pre-heated, smoking-hot skillet to ensure the foie gras gets deeply seared during its short cooking time. Season the foie gras liberally with salt and pepper, as much of the seasoning will come off and float away as the fat renders.

Place the seasoned foie gras in the hot skillet and sear for about 30 seconds on each side. If you have particularly thick slices, you can baste them with their own hot fat to hasten the cooking process.

Let the foie gras rest for about a minute on a paper towel-lined plate to allow the centre to soften. Serve immediately with a sauce that balances sweetness and acidity, such as a fig and balsamic reduction or a grapefruit-Chardonnay sauce.

Slicing and portioning

If you are starting with a whole foie gras, first split it into two lobes by pulling the lobes apart with your hands. Work quickly, as foie gras softens quickly and can smear if it gets too warm.

When slicing, cut the foie gras into thick slabs, at least half an inch thick. Thicker slabs reduce the chances of the foie gras breaking apart or overcooking. If you want to serve smaller portions, cut the slabs into halves cross-wise, rather than using thinner slices.

Finally, don't forget to season the foie gras liberally with salt and pepper.

Scoring

When scoring, it is important to use a hot knife. Heating the knife under hot tap water or dipping it in boiling water will help to ensure clean, smooth cuts. A cold knife will cause the foie gras to tear or crumble.

After scoring, the foie gras should be seasoned liberally with salt and pepper before being placed in the hot skillet to sear.

Seasoning

Before seasoning, the foie gras should be sliced into slabs that are at least half an inch thick. This reduces the chances of the foie gras breaking apart or overcooking. The slabs can then be scored lightly on one side—the side to be served facing up—in a light cross-hatch pattern. This is mainly done for appearances, as it gives you some extra fancy points!

After seasoning, the foie gras is ready to be placed in a hot, dry skillet.

Pan temperature

A thoroughly pre-heated, smoking-hot skillet ensures your foie gras gets deeply seared during its short cooking time. It's important to get the pan hot enough, otherwise, your foie gras won't sear properly.

Heat your skillet until it's smoking hot and carefully lay your seasoned slabs of foie gras in the pan. If it doesn't immediately start smoking and rendering fat, your skillet is not hot enough. If this happens, quickly pull the foie gras out and let your pan preheat for a little longer.

Foie gras should be cooked for about 30 seconds to a minute on each side. The whole process is rapid, so you don't want to forget about it while it's in the pan. It takes about 30 seconds to a minute per side to get a nice, deep brown colour on the surface. If you have particularly thick slices of foie gras, you can cook them a little faster by basting them with their own hot fat using a spoon.

After cooking, let the foie gras rest for about a minute on a paper-towel-lined plate. This will allow the centre to soften.

Serving suggestions

Foie gras is a versatile ingredient, with many ways to prepare and serve it. Restaurants often serve it with a sauce containing fruit.

Sauces

A sauce with a balance of sweetness and acidity is the perfect complement to the taste of the foie gras.

#### Simple Balsamic Reduction

Reduce 1/2 cup port and 1/2 cup balsamic vinegar by half, or to a syrupy consistency. Place slices of sautéed foie gras over mixed baby field greens, drizzle on port balsamic reduction, and serve.

#### Easy Apple Sauce

Heat 3/4 cup fresh, unsweetened applesauce (without cinnamon) with a splash of balsamic vinegar. Peel and slice 1 green apple. Sauté the slices in 1 tablespoon each of butter and sugar until the sugar caramelizes. Spoon the applesauce onto a plate, add slices of sautéed foie gras, then top with apple slices.

#### Green Grape Sauce

Purée about 20 seedless green grapes with ½ cup sweet vermouth. Strain into a saucepan and boil until reduced to 1/2 cup. Add 2 to 3 tablespoons of duck and veal demi-glace. Taste and adjust the balance of acid or sweetness, adding a touch of vinegar for acid or sugar for sweetness. Drizzle sauce over slices of sautéed foie gras. You may wish to slice several grapes in half and use them as a garnish.

#### Ramson-Apricot Sauce

Simmer dried apricots, pickled ramps, wine, salt, and ramp pickling liquid. Simmer until the mixture is reduced by half and is syrupy enough to coat the back of a spoon lightly. Reserve the sauce and keep warm.

#### Grapefruit-Chardonnay Sauce

Place a large sauté pan over medium-high heat. Add 1 cup of fresh grapefruit juice, 1/2 cup of late-harvest Chardonnay, the zest from 1/2 an orange, and 1/4 teaspoon of finely chopped rosemary leaves. Simmer until the juice is reduced by half, about 2 minutes. Add the butter, remove from the heat, and whisk until well combined. Season the reduction to taste with salt and pepper.

To serve

Foie gras can be served on toasted brioche with mildly nutty mache and a tart Granny Smith purée.

It can also be served on toast with apple purée, grapefruit reduction, and mâche leaves.

For a simple option, serve slices of sautéed foie gras over mixed baby field greens.

Frequently asked questions