Seared Foie Gras With Mission Fig and Balsamic Reduction

Name: Seared Foie Gras With Mission Fig and Balsamic Reduction
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: French,American
Ingredients: 1 quart veal, or chicken stock; 1/4 cup balsamic vinegar, preferably aged; 2 tablespoons red currant jelly; 12 small dried mission figs, quartered; Salt, to taste; Ground pepper, to taste; 4 (2- to 3-ounce) slices grade "A" foie gras; 4 slices toasted white bread, crusts trimmed

Pan-seared foie gras, served with a sweet and savory fig reduction, offers a luxurious culinary experience.

⭐ 3.8 (30 reviews) Prep: 10 minCook: 30 minTotal: 40 minYields: 4 servings

Category Tags:

Appetizer Condiment

Cuisine Tags:

French American

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Instructions

Prepare the fig reduction: In a saucepan, combine veal or chicken stock, balsamic vinegar, red currant jelly, and figs; reduce over medium heat until about one cup remains, then season with salt and pepper and keep warm.
Generously season foie gras slices with salt and pepper.
Heat a dry skillet over high heat until very hot. Sear foie gras slices for 1 to 2 minutes per side until browned and heated through.
Arrange toasted bread on a plate, top with the seared foie gras, and spoon over the prepared sauce; serve immediately.

Nutritional Info (per serving)

Calories: 1122 kcal

Carbohydrate: 50 g

Cholesterol: 386 mg

Fiber: 5 g

Protein: 82 g

Saturated Fat: 22 g

Sodium: 1095 mg

Sugar: 27 g

Fat: 65 g

Unsaturated Fat: 0 g