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The Ultimate Guide to Perfect, Pan-Seared Foie Gras – vegetarian recipe
Stav Kogan

The Ultimate Guide to Perfect, Pan-Seared Foie Gras

Learn the surprisingly simple and rapid technique to sear foie gras at home. Achieve a perfect, crisp, golden-brown crust with a warm, buttery-soft center every time with this guide.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 serving
Calories: 292
Ingredients Method Nutrition

Ingredients
  

  • ½ lb (225 g / 7.9 oz) raw Grade A duck foie gras, chilled, cleaned and deveined
  • Flaky sea salt and freshly ground black pepper, to taste
  • 2 tsp (10 ml) coconut oil (or other neutral oil)
  • 2 tbsp (30 ml) good-quality balsamic or coconut vinegar
  • for Perfect Foie Gras
  • Always work with well-chilled foie gras. A warmer lobe will melt into a puddle before it can develop a proper crust.
  • A heavy-bottomed pan, like cast iron or stainless steel, is essential for maintaining the high, even heat needed for a perfect sear.
  • Save the rendered fat! This liquid gold is incredible for roasting potatoes or sautéing vegetables. Let it cool and store it in a sealed jar in the refrigerator.

Method
 

  1. Directions
  2. Slice the chilled, deveined foie gras lobe crosswise into four generous ¾-inch / 2 cm thick medallions.
  3. Season both sides liberally with flaky sea salt and freshly ground black pepper.
  4. Heat a heavy-bottomed skillet (like cast iron) over medium-high heat.
  5. Add 1 tsp / 5 ml of coconut oil; the pan should be hot but not smoking.
  6. Carefully place two foie gras medallions in the hot pan.
  7. Sear for 60-90 seconds per side, until a deep golden-brown crust forms and the fat has rendered. The inside should be soft but not liquid. Immediately transfer to a plate lined with a paper towel.
  8. Repeat with the remaining two medallions, adding the second teaspoon of oil if the pan looks dry.
  9. Pour off all but 1 tablespoon (15 ml / 0.5 fl oz) of the rendered duck fat from the skillet.
  10. Return the skillet to the heat and deglaze with 2 tbsp / 30 ml of balsamic vinegar, scraping up any browned bits from the bottom of the pan.
  11. Let it bubble and reduce by half, creating a syrupy glaze. This will only take about 30-60 seconds.
  12. To serve, place the seared foie gras on plates and drizzle the warm balsamic glaze over the top.
  13. Serve immediately.
  14. Don't overcrowd the pan.
  15. Searing in batches ensures the pan temperature stays high, giving you a crisp crust instead of a steamed, greasy result.

Nutrition

Calories: 292kcalCarbohydrates: 3gProtein: 7gFat: 28g

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